Simple Dinners: Lentil Soup

Continuing in my quest for simple dinners, I saw Ina Garten make this on TV last week and was inspired. It was filling, healthy, and tasty. I think it would be a nice dish to make for a friend who was sick or just had a baby, as it is a one bowl meal! It was easy to make and I loved having it on hand in the fridge for a healthy and quick lunch or dinner throughout the week. For a main course for dinner I might add some bacon or some cold cuts on the side for my husband who believes mains all require a meat protein. Note: The recipe makes a lot so I froze 2/3 of it for later use.

So for those keeping track at home:

#1. Zuni Roast Chicken
#2. Broiled Salmon
#3. Mario's spaghetti carbonara
#4. Pork Tenderloin w/ cherry rosemary port sauce
#5. Lentil vegetable soup

Lentil Vegetable Soup

1 pound French green lentils (I subbed red lentils with great results)
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Directions
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.