How to make it

  • In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
  • Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon of salt, 1 1/2 teaspoons of pepper and the thyme and cumin and cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
  • Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste and lentils to the pot. Increase the heat to high, cover and bring to a boil. Uncover, reduce the heat to moderate and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.
  • Note - Lentil soup often thickens as it stands, so it can be helpful to add additional broth to leftovers.
  • ~3/4 – 1 cup serving per day for Standard Process Purification.

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