From Linda Gaito
1 lbs. lentils
4 cups chopped yellow onions (3 large)
4 cups chopped leeks, white part only (2 leeks)
1 tbsp. minced garlic (3 cloves)
¼ cup olive oil
1 tsp. Kosher salt
1 ½ tsp. black pepper
1 tsp. dried thyme or 1 tbsp. Fresh
1 tsp. ground cumin
3 cups diced celery
3 cups diced carrots (6 carrots)
3 quarts chicken stock
¼ cup tomato paste
2 tbsp. Red wine or red wine vinegar
Freshly grated parmesan cheese
-In a large bowl, cover lentils with boiling water and allow to sit for 15 minutes. Drain.
-In a large stockpot over medium heat, saute onions, leeks and garlic with olive oil, salt, pepper, thyme and cumin for 20 minutes. Add celery and carrots and saute for 10 more minutes. Add chicken stock, tomato paste, and lentils. Cover and bring to boil. Reduce heat and simmer uncovered for 1 hour, until lentils are cooked through. Add red wine and serve by drizzling with olive oil and a sprinkle of parmesan cheese.
*This recipe makes a lot of soup. You can either half the recipe or freeze half the soup.