Ina Garten's Lentil Vegetable Soup(Vegetarianized) Recipe

Name: Ina Garten's Lentil Vegetable Soup(Vegetarianized) Recipe
Total time: 90 min
Ingredients: 1 lb french green lentil (or brown); 4 cups yellow onions, diced small (3 large onions); 4 cups leeks, white part only, diced small (2-3 leeks-if I don't have I use scallions-about 8, the green and white parts-could also use shallots); 1/2 cup red bell pepper, diced small (optional); 1 tablespoon minced garlic (3 cloves); 1/4 cup good olive oil, plus additional for drizzling on top; 1 tablespoon kosher salt (if you use regular salt, use less, about 1 1/2 tsp); 1 -1 1/2 teaspoon freshly ground black pepper (go easy at first-you can always add more, but you cant' take it away); 1 tablespoon minced fresh thyme leave (or 1 teaspoon dried); 1/2-1 teaspoon ground cumin (some like to use curry powder or chili powder for a change); 3 cups small diced celery (8 stalks); 3 cups small diced carrots (4 to 6 carrots); 3 quarts vegetable stock; 1/4 cup tomato paste; 1 -2 bay leaf; 2 tablespoons red wine vinegar (or red wine); freshly grated parmesan cheese

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From the Barefoot Contessa show To Go, then tweeked just a leeetle to make it vegetarian. It is warming and rib sticking good. Yum! Sometimes in a pi

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Ingredients

1 lb french green lentil (or brown)
4 cups yellow onions, diced small (3 large onions)
4 cups leeks, white part only, diced small (2-3 leeks-if I don't have I use scallions-about 8, the green and white parts-could also use shallots)
1/2 cup red bell pepper, diced small (optional)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt (if you use regular salt, use less, about 1 1/2 tsp)
1 -1 1/2 teaspoon freshly ground black pepper (go easy at first-you can always add more, but you cant' take it away)
1 tablespoon minced fresh thyme leave (or 1 teaspoon dried)
1/2-1 teaspoon ground cumin (some like to use curry powder or chili powder for a change)
3 cups small diced celery (8 stalks)
3 cups small diced carrots (4 to 6 carrots)
3 quarts vegetable stock
1/4 cup tomato paste
1 -2 bay leaf
2 tablespoons red wine vinegar (or red wine)
freshly grated parmesan cheese