Recipe courtesy of Ina Garten
Episode: Barefoot to Go
Save Recipe Print
Total:
2 hr 5 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 30 min
Yield:
8 to 10 servings
Level:
Easy

Nutrition Info

Healthy
Total:
2 hr 5 min
Prep:
20 min
Inactive:
15 min
Cook:
1 hr 30 min
Yield:
8 to 10 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

Watch how to make this recipe.

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, 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.

Pairs well with Merlot

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