1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. 2. In a large stockpot(7 qt.) on medium heat, saute the onions, leeks, red peppers, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. 3. Add the celery and carrots and saute for 10 more minutes. 4. Add the vegetable stock, tomato paste, and lentils and bay leaf. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour(or a little more to taste), until the lentils are cooked through. 5. Check the seasonings. 6. Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan. 7. Good served with a salad and popovers! ---------------------------------------------------------------------------
Nutrition
Ingredients
