Lentil Soup III

Ingredients

2 tablespoons olive oil

2 cups onions, chopped

2 cloves garlic, minced

3 carrots, sliced

2 stalks celery, sliced

3 ½ cups crushed tomatoes

1 ½ cups lentils, soaked in water overnight

Salt and freshly ground black pepper to taste

¾ cup white wine

2 bay leaves

7 cups chicken stock (see our chicken stock recipe)

Fresh parsley, chopped for garnish

½ teaspoon paprika

½ cup parmesan cheese, grated

1. In a Dutch oven, sauté the onions in oil until they are translucent. Stir in garlic, paprika, celery, carrots, and sauté for 10 minutes.

2. Once the vegetables have sautéed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. After stirring, add the wine and bring the mixture to a boil. Reduce the heat and cook for 1 hour on low to medium heat.

3. Garnish the soup with parsley and Parmesan (optional).

Serves 8