Lentil Vegetable Soup

By mytastytreasures

VERY tasty, comforting soup loaded with all things healthy.

Ingredients

• 1 pound lentils
• 4 cups chopped yellow onions (3 large
• onions)
• 4 cups chopped leeks, white part only
• (3 large cups)
• 1 Tablespoon minced garlic (3 cloves)
• 1/4 cup good olive oil, plus more for
• drizzling
• 1 Tablespoon Kosher salt
• 1 1/2 teaspoons freshly ground black
• pepper
• 1 Tablespoon freshly minced thyme or 1
• teaspoon dried
• 1 teaspoon ground cumin
• 3 cups medium diced celery
• 3 cups medium diced carrots
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 Tablespoons red wine
• Freshly grated parmesan cheese

Preparation

Step 1

In a large bowl, cover the lentils with boiling water and allow them to sit for 15 minutes.Drain.

In a large stockpot, on medium heat, saute the onions, leeks, and garlic with the oil, thyme, cumin, salt and pepper for 20 minutes or until the vegetables are translucent and 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 one hour, until the lentils are cooked through. Check your seasonings. Add the red wine and serve hot drizzled with olive oil, and sprinkled with freshly grated parmesan cheese.