Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

2 tablespoons olive oil
2 large onions, cubed
1 teaspoon minced garlic
3 carrots, diced
2 stalks celery, diced
3 1/2 cups crushed tomatoes
1-1/2 cups lentils - soaked, rinsed and drained
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup white wine
2 bay leaves
7 cups chicken stock
1 sprig fresh parsley, chopped
1/2 teaspoon paprika
1/2 cup grated Parmesan cheese
In a large stockpot, saute the onions in oil until they are glossy. Stir in
garlic, paprika, celery, carrots, and saute for 10 minutes. Once the
vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock,
lentils, bay leaves, salt, and pepper. Stir well, then add the wine and
bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on
low to medium heat; or until the lentils are tender. Sprinkle the soup with
parsley and Parmesan before serving.
Lentil Soup 208

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