1h 30 min
8 - 10 servings
1999, The Barefoot Contessa Cookbook, All Rights Reserved.
lb(s) French green lentils
cups chopped yellow onions (3 large onions)
cups chopped leeks, white part only (2 leeks)
Tbsp garlic, minced (3 cloves)
cup good olive oil, plus additional for drizzling on top
Tbsp kosher salt
tsp freshly ground black pepper
Tbsp thyme leaves, minced
tsp ground cumin
cups celery, medium-diced (8 stalks)
cups carrots, medium-diced (4 to 6 carrots)
qts chicken stock
cup tomato paste
Tbsp 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, drizzled with olive oil and sprinkled with grated Parmesan.