French Lentil Soup

skinnyspatula.com

Karen Flannery

2 tablespoons olive oil

1 large onion, diced

2 leeks, sliced (white and light green parts only)

2 medium carrots, diced

3 celery ribs, diced

1 medium parsnip, diced

4 garlic cloves, finely chopped

2 tablespoons fresh thyme, finely chopped

350 g (12 oz.) puy lentils, rinsed

75 ml (⅓ cup) dry red wine (or 2 tablespoons red wine vinegar)

2 bay leaves

1.5 litres (6 cups) vegetable stock

30 g (1 cup) fresh parsley, roughly chopped

Salt and pepper to taste

Directions at skinnyspatula.com

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