1 lb lentils
3 yellow onions, chopped
2 leeks, chopped (white part only)
1 T garlic, minced
1/2 c olive oil
1 T kosher salt
1/2 t pepper
1 T fresh thyme, minced
1 t ground cumin
1 t ground alspice
3/4 T ground cinnamon
8 celery stalks, diced
6 carrots, diced
3 green peppers, chopped
3 qt chicken stock
1/2 c tomato paste
2 T red wine
grated parmesan cheese
1 c fresh cilantro, chopped
1/2 c lemon juice

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, cumin, allspice, and cinnamon for 20 minutes, until the vegetables are translucent and very tender.

Add the celery, carrots and green pepper, then 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 cilantro & lemon. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

Preparation time: 20 minutes
Cooking time: 1 1/2 hours