Vegetable soup with lentils

Ingredients:

• 450 g French green lentils
• 4 cups chopped onions (3 large onions)
• 4 cups chopped leeks (2 stalks, white part only)
• 1 tbsp (3 cloves) minced garlic
• 1/4 cup good quality fruity olive oil, plus extra for serving
• 1 tbsp coarse salt
• 1.5 tsp freshly ground black pepper
• 1 tbsp chopped fresh thyme leaves or 1 tsp dried
• 1 tsp ground cumin
• 3 cups (8 stalks) celery, diced into medium cubes
• 3 cups (4-6 pcs.) medium-sized diced carrots
• 3 liters of chicken broth
• 1/4 cup tomato paste
• 2 tablespoons red wine or red wine vinegar
• Freshly grated Parmesan cheese

Preparation:

1. In a large bowl, cover the lentils with boiling water and let sit for 15 minutes. Drain.
2. In a large saucepan over medium heat, sauté the onion, leek, and garlic with olive oil, pepper, thyme, and cumin for 20 minutes, until translucent and tender. Add the celery and carrots and simmer for another 10 minutes. Add the chicken broth, tomato paste, and lentils. Cover and bring to a simmer. Reduce heat and simmer, uncovered, for 1 hour, until the lentils are tender. Taste for seasoning. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.