Famous Succot Lentil Soup

prep time:: 20 minutes
cook time:: 1 1/2 hours

Makes 10-12 servings

ingredients

1 bag lentils, soaked for 15 minutes in hot water hour and then drained
3 large yellow onions, chopped
3 leeks (white part only), chopped
3 cloves garlic, crushed
1/4 cup extra virgin olive oil
1 tablespoon kosher salt
1 1/2 teaspoons ground black pepper
1 teaspoon dried thyme
1 teaspoon ground cumin
8 stalks celery, chopped
6 carrots, chopped
3 1-quart containers Imagine Brand No-Chicken Chicken Broth
1 6-ounce can tomato paste
2 tablespoons red wine or red wine vinegar (optional)

directions

In a large stockpot on medium heat, saute 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 saute 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. If you choose, add the red wine. Serve hot.

Source: Shirley Fox & Racheli Zimmer