Lentil Vegetable Soup (Barefoot Contessa)

• 1 lb french green lentil
• 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 olive oil, plus additional for drizzling on top
• 1 tablespoon kosher salt
• 1 1/2 teaspoons fresh ground black pepper
• 1 tablespoon minced fresh thyme leave (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 2 tablespoons red wine vinegar
• freshly grated parmesan cheese

1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. 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.

yellow onions, leeks, garlic, olive oil, kosher salt, fresh ground black pepper, thyme, ground cumin, celery, carrots, chicken stock, tomato paste, red wine, parmesan cheese

Taken from www.food.com/recipe/lentil-vegetable-soup-barefoot-contessa-409290 (may not work)