oh and for a superly easy one

lb. French green lentils
4 c. chopped yellow onions (about 3 large)
4 c. chopped leeks, white part only (about 2 leeks)
1 Tbsp. minced garlic (3 cloves)
1/4 c. good olive oil
1 Tbsp. kosher salt
1 1/2 tsp. ground black pepper
1 Tbsp. minced fresh thyme or 1 tsp. dried
1 tsp ground cumin
3 c. medium-diced celery (8 stalks)
3 c. medium-diced carrots (4-6)
3 quarts chicken stock
1/4 c. tomato paste
2 Tbsp. red wine vinegar



Directions

In a large bowl, cover the lentils with boiling water and allow to sit for 15 min. Drain.

In a large stock pot 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 heat and simmer uncovered for one hour, until the lentils are cooked through. Check the seasonings. Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated parmesan.