Lentil Vegetable Soup

Ingredients

• 1 pound French green lentils

• 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

• 1 tablespoon sea salt

• 1 1/2 teaspoons freshly ground black pepper

• 1 tablespoon minced fresh thyme leaves 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 Vegetable stock 1/4 cup tomato paste

• 2 tablespoons red wine or red wine vinegar

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, sauté 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.

3. Add the celery and carrots and sauté for 10 more minutes.

4. Add the vegetable stock, tomato paste, and lentils.

5. Cover and bring to a boil.

6. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through.

7. Check the seasonings.

8. Add the red wine and serve hot.