Makes 8 – 10 servings

This is a rich and hearty soup that gets its flavor and texture from French lentils so be sure to use these small green lentils, widely available in dry form. Recipe courtesy of Marc Alvarez, a local chef.
Makes 8 – 10 servings

Ingredients

1 lb French green lentils
4 cups chopped yellow onions (about 3 large onions)
4 cups chopped leeks (about 2 – 3 leaks)
3 cloves garlic, minced
¼ cup olive oil
1 tablespoon kosher salt
1 ½ teaspoon freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried thyme
1 ½ teaspoon ground cumin
3 cups medium diced celery (about 8 stalks)
3 cups medium diced carrots (4 – 6 carrots)
3 quarts vegetable stock
¼ cup tomato paste OR 2 tablespoons tomato paste + 2 tablespoons gochujang                               Fermented Chile Sauce (I like Mother-in-Law’s garlic flavor)
2 tablespoons red wine vinegar
Freshly grated Parmesan cheese

Method

In a large bowl, cover the lentils with boiling water and let sit for 15 minutes then drain off the water and return lentils to the bowl.

In a large stockpot on medium heat, sauté 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 sauté for 10 more minutes.

Add the chicken or vegetable stock, tomato paste (or paste plus gochujang), and lentils. Cover and bring to a boil. Immediately reduce the heat and simmer uncovered for about 40 minutes or until lentils are cooked through.

Check the seasonings then add the red wine vinegar. Serve hot with freshly grated Parmesan. Enjoy!!