Ingredients

• 2 tablespoons olive oil
• 2 large onions , cubed
• 3 carrots , diced
• 2 stalks celery , diced
• 1 teaspoon minced garlic
• 0.5 teaspoons paprika
• 7 cups chicken stock
• 3.5 cups crushed tomatoes
• 1.5 cups lentils - soaked , rinsed and drained
• 2 bays leaves
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.75 cups white wine
• 0.5 cups grated Parmesan cheese
• 1 sprig fresh parsley , chopped

Instructions

1. 1 Heat oil in a large stockpot. Sauté onions until they are glossy. Stir in carrots, celery, garlic, and paprika, and sauté for 10 minutes.
2. 2 Stir in chicken stock, tomatoes, lentils, bay leaves, salt, and pepper. Stir well, then add wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until lentils are tender.
3. 3 Sprinkle soup with Parmesan and parsley before serving.

Nutrition per serving