A winter favorite of makeup artist Bobbi Brown, Ina Garten's hearty lentil soup gets its robust flavor from small, green French lentils.
1 pound French green lentils, picked over and rinsed
Boiling water
1/4 cup extra-virgin olive oil, plus more for serving
3 large onions, chopped
3 garlic cloves, minced
2 large leeks, white and tender green parts only, chopped
1 tablespoon kosher salt, plus more for seasoning
1 1/2 teaspoons freshly ground black pepper, plus more for seasoning
1 tablespoon chopped fresh thyme
1 teaspoon ground cumin
8 celery ribs, cut into 1/2-inch dice
6 carrots, cut into 1/2-inch dice
3 quarts chicken stock or low-sodium broth
1/4 cup tomato paste
2 tablespoons dry red wine or red wine vinegar
Freshly grated Parmesan cheese, for serving
In a large heatproof bowl, cover the lentils with boiling water and let stand for 15 minutes. Drain and set aside.
Meanwhile, heat the olive oil in a large pot. Add the onions, garlic, leeks, 1 tablespoon salt, 1 1/2 teaspoons pepper, thyme, and cumin; cook over moderate heat, stirring occasionally, until the vegetables are very tender, about 20 minutes.
Add the celery and carrots and cook until they begin to soften, about 10 minutes. Add the chicken stock, tomato paste, and lentils to the pot. Increase the heat to high, cover, and bring to a boil. Uncover, reduce the heat to moderate, and simmer, stirring occasionally, until the lentils are tender, about 1 hour. Stir in the red wine and season with salt and pepper to taste. Serve hot with a drizzle of olive oil and a sprinkling of Parmesan.
