Cover the lentils with boiling water. Let sit 15 minutes;
drain, put aside.
Saute onions, leeks, garlic, salt, pepper, thyme, and cumin in
olive oil until soft; about 5-7 minutes. Add the celery and
carrots. Saute for another 5-7 minutes. Add the tomato
paste. Cook the paste with the veggies for about 2 minutes.
Add the lentils and stock. Cover, bring to a boil. Reduce the
heat and cook for 1 hour.
Check seasonings. Add red wine or vinegar. Serve and enjoy.
Serving
Suggestions
Sprinkle with grated parmesan cheese.
Originally Submitted
12/13/2012
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