French Lentil Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 leeks, sliced (white and light green parts only)
• 2 medium carrots, diced
• 3 celery ribs, diced
• 1 medium parsnip, diced
• 4 garlic cloves, finely chopped
• 2 tablespoons fresh thyme, finely chopped
• 350 g (12 oz.) puy lentils, rinsed
• 75 ml (1/3 cup) dry red wine (or 2 tablespoons red wine vinegar)
• 2 bay leaves
• 1.5 litres (6 cups) vegetable stock
• 30 g (1 cup) fresh parsley, roughly chopped
• Salt and pepper to taste

Instructions

1. 1

   Heat the olive oil in a large stock...: Heat the olive oil in a large stock pot or Dutch oven and sauté the onions over medium heat for 4-5 minutes until translucent.

2. 2

   Add the leeks, carrot, celery and parsnip and...: Add the leeks, carrot, celery and parsnip and continue to cook for 10 minutes, stirring occasionally.

3. 3

   Once the veggies have softened, add the garlic...: Once the veggies have softened, add the garlic and fresh thyme and continue to cook for another minute until fragrant.

4. 4

   Add the lentils, red wine, bay leaves and...: Add the lentils, red wine, bay leaves and vegetable stock and stir to combine. Bring to a boil, then lower the heat and simmer for 30 minutes until the lentils are tender.

5. 5

   Stir in the fresh parsley, season to taste...: Stir in the fresh parsley, season to taste and serve with your favourite crusty bread, topped with extra fresh parsley and a dash of olive oil if you like.