• 1 pound green French lentils
• 4 cups chopped onions
• 4 cups chopped leeks, white part only
• 3 cloves garlic, minced
• 3 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon minced fresh thyme leaves
• 1 teaspoon ground cumin
• 3 cups medium-diced celery
• 3 cups medium-diced carrots
• 3 quarts chicken stock
• 1/4 cup tomato paste
• 2 tablespoons red wine or red wine vinegar
• Freshly grated Parmesan cheese

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, sprinkled with grated Parmesan.

Per Serving (does not include Parmesan): 275 Calories; 5g Fat (15.9% calories from fat); 1g Saturated Fat; 15g Protein; 44g Carbohydrate; 18g Dietary Fiber; 0mg Cholesterol; 1321mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 Lean Meat; 3 1/2 Vegetable; 1 Fat.

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