Adapted from Ina Garten
1 lb. French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 Tbsp. minced garlic (3 cloves)
¼ cup live oil plus some for drizzling on top
1 Tbsp. kosher salt
1 ½ tsp. ground pepper
1 Tbsp. minced fresh thyme or 1 tsp dried
1 tsp. ground cumin
3 cups chopped celery
3 cups medium dice carrots
3 quarts chicken stock
¼ cup tomato paste
2 Tbsp. red wine or red wine vinegar
Fresh grated Parmesan cheese
1. In a large bowl cover lentils with boiling water and let sit 15 minutes. Drain.
2. In a large pot 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.
3. 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 heat and simmer uncovered for 1 hour, until lentils are cooked through.
4. Check the seasonings. Add red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.