Lentil–Tomato Soup – Antillean Coast

Ingredients

• 120 g dried lentils
• 1 L water (plus extra as needed)
• 1 onion, chopped
• 4 carrots, chopped
• 2 celery stalks, chopped
• 15 ml olive oil
• 250 g tomato paste
• Fresh parsley, chopped
• 2 garlic cloves, minced
• Salt & pepper, to taste
• Pinch of thyme, dill, and tarragon (to taste)
• 60 ml dry white wine (optional)