Lentil Vegetable Soup (Barefoot Contessa)

This recipe is from the Barefoot to Go episode. A delish soup, especially in the winter.

• Ready In: 2 hrs
• Serves: 8-10
• Yields: 8-10 soup bowls

Ingredients

• 1  lb  french green lentil
• 4  cups  chopped yellow onions (3 large onions)
• 4  cups  chopped leeks, white part only (2 leeks)
• 1  tablespoon  minced garlic (3 cloves)
• 1⁄4 cup olive oil, plus additional for drizzling on top
• 1  tablespoon kosher salt
• 1 1⁄2 teaspoons fresh ground black pepper
• 1  tablespoon  minced fresh thyme leave (or 1 teaspoon dried)
• 1  teaspoon ground cumin
• 3  cups  medium-diced celery (8 stalks)
• 3  cups  medium-diced carrots (4 to 6 carrots)
• 3  quarts  chicken stock
• 1⁄4 cup tomato paste
• 2  tablespoons red wine or 2  tablespoons 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 more minutes. 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. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.