Lentil Soup

• 11/2 medium onions, thinly sliced (about 2 cups)
• 1 tablespoon olive oil, plus extra for drizzling
• 8 pieces green garlic (or 8 garlic cloves)
• 2 cups Le Puy lentils
• 3/4 cup finely diced Parmesan rind or cheese, plus extra for garnish
• 1 cup white wine
• Salt and black pepper
• 1 tablespoon toasted cumin, roughly smashed
• Toast and aoli for serving

1. 1.In a medium pot set over medium-low heat, sweat onions in 2 tablespoons oil until translucent and soft, about 7 minutes. Do not let onions color. Thinly slice and stir in 6 pieces green garlic or garlic cloves. Cook until aromatic, about 2 minutes.
2. 2. Add lentils and Parmesan. Increase heat to high and add wine, 6 cups water, a pinch of salt and black pepper. Cover and bring to a boil. Reduce heat and simmer until lentils are tender, about 20 minutes. If too much water evaporates and lentils aren't submerged in about 1 inch of liquid, add extra water to the pot. When lentils are almost tender, about 15 minutes into simmering, add cumin. Taste and season with salt and pepper.
3. 3. To serve, ladle soup into 4 bowls and top with extra olive oil and grated Parmesan.
4. Smear toasts with aioli and serve immediately.

onions, olive oil, green garlic, puy lentils, parmesan rind, white wine, salt, cumin

Taken from www.epicurious.com/recipes/member/views/lentil-soup-50184328 (may not work)