Lentil Soup
Serves 8
Ingredients

    * 2 tablespoons olive oil
    * 2 large onions, cubed
    * 1 teaspoon minced garlic
    * 3 carrots, diced
    * 2 stalks celery, diced
    * 3 1/2 cups crushed tomatoes (appx 2 cans)
    * 1 1/2 cups lentils - soaked, rinsed and drained
    * 1/2 teaspoon salt
    * 1/2 teaspoon ground black pepper
    * 3/4 cup white wine
    * 2 bay leaves
    * 7 cups chicken or vegetable stock (appx 2 x 32oz boxes, minus a little)
    * 1 sprig fresh parsley, chopped
    * 1/2 teaspoon paprika

Directions

   1. In a large stockpot, saute the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and saute for 10 minutes.

   2. Once the vegetables have sauteed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat.

3.   Slow cook 4 - 6 hours from fresh, and8 - 10 hours if refrigerated overnight.

   4. Sprinkle the soup with parsley  (optional) before serving.