Ingredients:1 pound green lentils
3 medium-large onions, chopped
2 leeks, chopped
3 cloves of garlic, minced
¼ cup olive oil
1 tbsp kosher salt
1 ½ tsp black pepper
1 tsp dried thyme
1 tsp ground cumin
3 cups chopped celery
3 cups chopped carrots
3 quarts vegetable stock
¼ cup tomato paste
Parmesan cheese
What to do:
Be warned -- this makes a ton of soup.
Boil water and pour over the lentils, allowing them to soak in the hot water for 15 minutes.
Combine the olive oil, salt, pepper, thyme, and cumin. Using a really big pot, sauté the onions and leeks in the olive oil mixture for 20 minutes. Add the carrots and the celery and sauté for another 10 minutes.
Add the vegetable broth, tomato paste, and lentils. Bring the mixture to a boil, covered, then reduce the heat to low and simmer for one hour
Drizzle with olive oil and Parmesan cheese.
