Directions
- Cover lentils with boiling water and let steep for 10 minutes, then drain.
- Sauté leeks, onion and garlic in the olive oil until onions become translucent.
- Add cumin, thyme, salt and pepper and cook for another 5 minutes.
- Add celery and carrots and sauté for an additional 5 minutes.
- Add stock, lentils and tomato paste. Cover and bring to a boil.
- Reduce heat and simmer, covered, for 30 minutes.
- Uncover and simmer for an additional 30 minutes.
- Check the thickness of the soup. If you desire the soup to be a bit thinner, add more stock.
- Taste and make seasoning adjustments.
- Optional: stir in the red wine with the stock; serve with Parmesan.
- Garnish with thyme leaves or parsley.
℞ M.D. Notes
- Lentils are an excellent source of fiber and plant protein, and like other beans they are low in fat.
- Lentils are a good source of iron and folate; the vitamin C in the tomato paste and vegetables helps the body absorb the iron.
