Vegetable and French Lentil Stew

Hearty Lentil Soup: A Warm Embrace of Flavors

Ingredients:

• 1 pound French green lentils, sorted and rinsed
• Boiling water
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• 3 large onions, diced
• 3 medium garlic cloves, minced
• 2 large leeks, using only the white and light green parts, chopped
• 1 tablespoon kosher salt, with more for taste
• 1/2 teaspoons freshly ground black pepper, plus additional for seasoning
• 1 tablespoon chopped fresh thyme
• 1 teaspoon ground cumin
• 8 celery ribs, diced into 1/2-inch pieces
• 6 medium carrots, diced into 1/2-inch pieces
• 3 quarts chicken stock or low-sodium broth
• 1/4 cup tomato paste
• 2 tablespoons dry red wine or red wine vinegar
• Freshly grated Parmesan cheese, for serving

Cooking Instructions

To start, take a large heatproof bowl and immerse the green lentils in boiling water, allowing them to soak for 15 minutes. After soaking, drain the lentils and set them aside.

In a large pot, pour in the extra-virgin olive oil and heat it up. Once heated, add the chopped onions, minced garlic, leeks, kosher salt, freshly ground black pepper, thyme, and cumin. Sauté these aromatic ingredients over moderate heat, stirring occasionally, until they become wonderfully tender, which should take about 20 minutes.

Next, introduce the diced celery and carrots to the pot, cooking them until they begin to soften—this will take around 10 minutes. Then, add the chicken stock, tomato paste, and the drained lentils into the mix. Raise the heat to high, cover the pot, and bring everything to a bubbling boil.

Once boiling, uncover the pot, reduce the heat back to moderate, and let it simmer. Stir occasionally, allowing the flavors to meld together until the lentils reach tenderness; this will take about 1 hour. Finally, stir in the red wine and adjust salt and pepper to your preferred taste.

Serve this comforting soup hot, garnished with a drizzle of olive oil and a sprinkle of freshly grated Parmesan cheese for that extra touch of flavor.

If you happen to have leftovers, this delicious soup can be refrigerated for up to 2 days. When ready to enjoy again, bring it back to room temperature and reheat gently, adding more stock if necessary to adjust the consistency.

Pair this heartwarming lentil soup with a robust red wine, like a Malbec from Argentina, to enhance the earthy undertones of this delightful dish.