Lentil Vegetable Soup

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 3 cups medium-diced carrots (4 to 6 carrots)
• 3 cups medium-diced celery (8 stalks)
• 3 quarts chicken stock see 
• 1 pound green lentils french
• 1 tablespoon thyme leaves dried fresh minced
• 3 cloves garlic minced
• 1 teaspoon ground cumin 
• 1 tablespoon kosher salt 
• 4 cups leeks white chopped (2 leeks)
• 0.3 cup olive oil good for drizzling on top
• 10 servings parmesan cheese freshly grated
• 2 tablespoons red wine vinegar 
• 0.3 cup tomato paste 
• 4 cups onions yellow chopped (3 large onions)

Equipment

• bowl
• pot

Directions

1. Watch how to make this recipe.
2. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes.
3. Drain.
4. 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.
5. Add the celery and carrots and saute for 10 more minutes.
6. 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.
7. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.