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8 servings
Ingredients:
2 tablespoons olive oil2 large onions, cubed1 teaspoon minced garlic3 carrots, diced2 stalks celery, diced3 1/2 cups crushed tomatoes1 1/2 cups lentils - soaked, rinsed and drained1/2 teaspoon salt1/2 teaspoon ground black pepper3/4 cup white wine2 bay leaves7 cups chicken stock1 sprig fresh parsley, chopped1/2 teaspoon paprika1/2 cup grated Parmesan cheese
Instructions:
In a large stockpot, saute the onions in oil until they are glossy.Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper.Stir well, then add the wine and bring the mixture to a boil.Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender.Sprinkle the soup with parsley and Parmesan (optional) before serving.
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