• Healthy
• Make-Ahead

Ingredients

1. 1 pound French green lentils, picked over and rinsed
2. Boiling water
3. 1/4 cup extra-virgin olive oil, plus more for serving
4. 3 large onions, chopped
5. 3 medium garlic cloves, minced
6. 2 large leeks, white and tender green parts only, chopped
7. Kosher salt and freshly ground pepper
8. 1 tablespoon chopped thyme
9. 1 teaspoon ground cumin
10. 8 celery ribs, cut into 1/2-inch dice
11. 6 medium carrots, cut into 1/2-inch dice
12. 3 quarts chicken stock or low-sodium broth
13. 1/4 cup tomato paste
14. 2 tablespoons dry red wine or red wine vinegar
15. Freshly grated Parmesan cheese, for serving

Directions

1. In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
2. Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
3. Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.

Make Ahead

The soup can be refrigerated for up to 2 days. Let return to room temperature and reheat gently, adding more stock to adjust the consistency if necessary.

Notes

One Serving 331 cal, 8 gm fat, 1.2 gm saturated fat, 47 gm carb, 21 gm fiber.