How to make it

  • In a large stockpot on medium heat, saute the onions, leeks, celery, carrots and garlic in olive oil - season with salt, pepper, thyme, and cumin. Saute for 20 minutes, until the vegetables are translucent and very tender. Add the tomato paste and saute for 5 more minutes.
  • Add the chicken stock 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 vinegar to taste and serve hot, drizzled with olive oil and sprinkled with parmigiano-reggiano.

Reviews & Comments 4

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  • gourmetana 6 years ago
    I love lentils! Never had it in soup, I think ;) Will try this soon ;)
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  • NPMarie 6 years ago
    I love lentils, this looks amazing!
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  • 22566 6 years ago
    A Gold Metal kind of recipe.
    Sounds very good.
    Kind Regards
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  • kristopher 6 years ago
    LOVE everything about this Luisa!
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