Healthy recipe of the week

LENTIL VEGETABLE SOUP
Makes 12 servings

An easy and balanced lentil soup recipe to warm you up until spring gets a little closer. From Ina Garten's The Barefoot Contessa book.

Ingredients:
1 pound French green lentils
4 cups chopped yellow onions (about 3 large)
4 cups chopped leeks, white part only (about 2 leeks)
1 tbsp. minced garlic (3 cloves)
1/4 cup good olive oil
1 tbsp. kosher salt
1 1/2 tsp. ground black pepper
1 tbsp. minced fresh thyme or 1 tsp. dried
1 tsp. ground cumin
3 cup medium-diced celery (8 stalks)
3 cup medium-diced carrots (4-6)
3 quarts chicken stock
1/4 cup tomato paste
2 tbsp. red wine vinegar

Directions:
1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 min. Drain.
2. In a large stock pot 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.
3. 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.
4. Reduce heat and simmer uncovered for one hour, until the lentils are cooked through. Check the seasonings.
5. Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated parmesan.