Lentil Vegetable Soup

I have to restock my freezer with soup for my mother-in-law. She loves soup. Here is an Ina Garten lentil soup.  You can purée it if you want it to be thicker.

I didn’t go overboard like I did here.


Lentil Vegetable Soup

Serves 8 to 10

1 lb green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 Tbs minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tsp kosher salt
1½ tsp freshly ground black pepper
1 Tbs minced fresh thyme leaves or 1 tsp dried
1 tsp ground cumin
3 cups celery, medium-diced (8 stalks)
3 cups carrots, medium-diced (4 to 6 carrots)
3 qts chicken stock
1/4 cup tomato paste
2 Tbs red wine or red wine vinegar
Freshly grated Parmesan cheese

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 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 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 and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.


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