Lentil Vegetable Soup

prep time:: 45 min
total time:: 3 hr

Makes 8-10 servings

This makes a ton. Seriously.

ingredients

1 pound French green lentils
4 c. chopped yellow onions (3 large onions)
4 c. chopped leeks, white part only (2 leeks)
1 T. minced garlic (3 cloves)
1/4 c.good olive oil, plus additional for drizzling on top
1 T. kosher salt
1 1/2 tsp freshly ground black pepper
1 T. minced fresh thyme leaves or 1 teaspoon dried
1 tsp ground cumin
3 c. medium-diced celery (8 stalks)
3 c. medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 c. tomato paste
2 T. red wine or red wine vinegar
Freshly grated Parmesan

directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, sauté onions, leeks and garlic with the olive oil, salt, pepper, thyme and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and sauté for 10 more minutes. Add the chicken stock, tomato paste and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

notes

There's a lot of preparation to this soup with all the veggies that need to be chopped... but I enjoy that part and it really makes the house smell good.

Source: Sara Speights via the BF Contessa