Lentil Veggie Soup

I found this soup recipe on accident, actually... I was searching on google for my friend Carly's lentil soup recipe, I found this one instead... the one I initially was looking for is on my list to try, but for now... this is the recipe I have used and has gotten the hearty seal of approval from my family and dinner guests... As one college guy said "lentil soup is so hipster" ... ya, well, so what... it tastes good and is good for you :)

INA GARTEN'S VEGGIE LENTIL SOUP

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.

Yummy!! I freeze portions of this soup for Ian to take to work for lunch and in 4 serving containers for future dinners.

Note: the only thing that takes a lot of time is chopping the veggies (which in cooking more frequently, has gotten faster) but it is still a "chop intensive" recipe. :)