Lentil Vegetable Soup

    I make big batches of this soup (and Barefoot Contessa's lentil soup with sausage) every winter and we LOVE it! Great with parmesan cheese and crusty bread. I know this isn't the best recipe for summer but it is my favorite. We are also trying to eat more dry beans as they are very healthy, economical and vegetarian (we are trying to make a go of not eating meat at all).

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.

The Barefoot Contessa Cookbook, 1999