In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	503.82 Kcal (2109 kJ)
Calories from fat	144.46 Kcal
		% Daily Value*
Total Fat	16.05g	25%
Cholesterol	10.8mg	4%
Sodium	772.04mg	32%
Potassium	1298.27mg	28%
Total Carbs	63.77g	21%
Sugars	12.78g	51%
Dietary Fiber	21.11g	84%
Protein	27.85g	56%
Vitamin C	12.9mg	22%
Vitamin A	0.2mg	8%
Iron	6.3mg	35%
Calcium	110.7mg	11%

Amount Per 100 g
Calories	87.92 Kcal (368 kJ)
Calories from fat	25.21 Kcal
		% Daily Value*
Total Fat	2.8g	25%
Cholesterol	1.88mg	4%
Sodium	134.73mg	32%
Potassium	226.57mg	28%
Total Carbs	11.13g	21%
Sugars	2.23g	51%
Dietary Fiber	3.68g	84%
Protein	4.86g	56%
Vitamin C	2.3mg	22%
Iron	1.1mg	35%
Calcium	19.3mg	11%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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