2 cups chopped
yellow
1 tbsp minced
garlic
3 tbsp good olive
oil
1 tsp kosher salt
1/2 tsp freshly
ground black pepper
1 tbsp minced
fresh thyme leaves
1 tsp ground cumin
2 stalks diced
celery
2 diced carrots
2 cups chicken
stock
2/3 cup water
2 tbsp tomato
paste
1 tbsp red wine
vinegar
freshly grated
parmigiano-reggiano
In a small bowl,
cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In
a dutch oven over medium heat, sauté onions, and garlic with the olive oil,
salt, pepper, thyme and cumin for 10 minutes, until the vegetables are
translucent and very tender. Add the celery and carrots and sauté for 5 more
minutes. Add the chicken stock, tomato paste and lentils. Cover and bring to a
boil.
Reduce the heat
and simmer covered for 1 hour, until the lentils are cooked through. Uncover
and check the soup periodically to ensure there is enough broth and/or water to
cover the lentils. Add more if
needed. Check the seasonings and
adjust to taste. Stir in red wine
vinegar. Serve hot, topped with a
dollop of sour cream, cilantro and sprinkled with freshly grated parmigiano-reggiano.
