Lentil Vegetable Soup

By: Ina Garten

• 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 good olive oil, plus additional for drizzling on top
• 1 Tablespoon kosher 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 chicken stock
• 1/4 cup tomato paste
• 2 Tablespoons red wine vinegar
• Freshly grated Parmesan cheese.

Method:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot on medium heat, sauté 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 sauté 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 vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Note: Red wine vinegars vary in strength. I usually add 1 Tbsp. and then add more if needed.