Lentil Soup
Alex
ingredients
- 1 pound green lentils
- 4 cups chopped yellow onions
- 4 cups chopped leeks, white part only
- 4-5 cloves garlic minced
- 1/2 cup olive oil
- 1 tablespoon kosher salt
- 1 1/2 teaspoon pepper
- 1 tablespoon minced fresh thyme or 1 teaspoon dried
- 1 teaspoon ground cumin
- 3 cups medium diced celery
- 3 cups medium diced carrots
- 3 quarts chicken stock
- 1/2 cup tomato paste
- 2 tablespoons red wine or red wine vinegar
- freshly grated parmesan cheese
directions
- 1
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
- 2
In a large stockpot on medium heat, saute the 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 minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for one 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.
- 3
If you have any left over sausage or pork, it makes a great addition for a meaty soup
Source: Nance
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