Thick Lentil Soup

• 1/2 pound red lentils
• 2 cups chopped yellow onions (1 large onion)
• 2 cups chopped leeks, white part only (1 leek)
• 1/2 tablespoon minced garlic (2 cloves)
• 1/8 cup good olive oil
• 1/2 tablespoon kosher salt
• 1 teaspoons freshly ground black pepper
• 1/2 tablespoon minced fresh thyme leaves or 1 teaspoon dried
• 1 teaspoon ground cumin
• 1-1/2 cups shredded celery (4 stalks)
• 1-1/2 cups shredded carrots (3 carrots)
• 1-1/2 quarts chicken stock
• 1/8 cup tomato paste
• 2 tablespoons red wine or red wine vinegar
• 1/4 cup Greek yogurt
• juice of half a lemon
• naan (optional)

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.
3. Add the celery and carrots and saute for 10 more minutes.
4. Add the chicken stock, tomato paste, and lentils 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, yogurt, and lemon juice and serve hot with naan.

red lentils, yellow onions, leeks, garlic, olive oil, kosher salt, freshly ground black pepper, thyme, ground cumin, celery, carrots, chicken, tomato paste, red wine, greek yogurt, lemon

Taken from www.epicurious.com/recipes/member/views/thick-lentil-soup-51814281 (may not work)