Soups: French Lentil Soup

By JoFClark

331 calories
8 grams fat
1.2 grams saturated fat
47 grams carbs
21 grams fiber

Ingredients

• 1 lb French lentils
• 1/4 cup extra virgin olive olio, plus more for serving
• 3 large onions, chopped
• 3 medium garlic cloves, minced
• 2 large leeks, chopped, use tender green parts only
• Kosher salt and freshly ground pepper
• 1 T chopped thyme
• 1 t ground cumin
• 8 celery ribs, cut in 1/2 " pieces
• 6 medium carrots, cut in 1/2 " pieces
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 T dry red wine or red wine vinegar
• Parmesan cheese

Preparation

Step 1

Cover lentils with boiling water and let stand for 15 minutes.
Drain, set aside.
Heat olive oil in large pot, add onions, leeks, garlic, T salt, 11/2 t pepper, thyme and cumin. Cook over moderate heat, stir til veggies are tender (20 minutes)
Add celery and carrots. Cook til softened (10 minutes)
Add stock, paste and lentils.
Increase heat to high. Cover, bring to a boil.
Uncover, reduce heat to moderate and simmer.
Stir occasionally until tender, about 1 hour.
Stir in red wine and season.
Drizzle with olive oil and Parmesan cheese.