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 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 or red wine vinegar
- Freshly grated Parmesan cheese
Directions
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.
Per Serving: Calories: 462; Fat: 13g; (Saturated Fat: 2.5g); Protein: 25g; Carbohydrates: 64g; Sugar: 14g; Fiber 13g; Cholesterol: 11mg; Sodium: 1,400mg
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By superlucy
on February 09, 2012
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This soup is wonderful! I make a lot of soup, and my husband said he could "eat this soup everyday"..his absolute favorite. It makes a huge batch so next time I think I'll halve it. All 3 quarts of broth didn't even fit in my dutch oven, so I think I only used about 1.5 quarts, but I like the thicker consistency. I think the fresh thyme makes it. Fresh parmesan at the end is perfect, but it's also great with some sour cream on top.
By annmaxx
St. Pete, FL
on January 22, 2012
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So delicious- Have made it several times without changing anything from the recipe. Hearty, flavorful AND healthy. It works well with regular brown lentils as well, just takes slightly longer to cook.
By celmers
Maryland
on January 21, 2012
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LOVE this recipe. I added smoked turkey kielbasa (browned and spinach. It pairs beautifully with a full-bodied red zinfandel.
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