1/4cupgood olive oilplus additional for drizzling on top
1 1/2teaspoonsfreshly ground black pepper
1tablespoonminced fresh thyme leaves or 1 teaspoon dried
3cupsmedium-diced celery8 stalks
3cupsmedium-diced carrots4 to 6 carrots
2tablespoonsred wine or red wine vinegar
Freshly grated Parmesan cheese
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.