Lentils & Veggies.

One of my favorite things about going back to the South Bay are the home cooked meals, especially since I'm not much of a cook. I enjoy trying out different sides, sauces and salads, but only have a handful of recipes that I consider my "go-to". Last weekend, my mom made the lentil veggie soup I loved so much growing up. After one bite, I asked my mom to share her recipe so I can make my tiny San Francisco apartment smell just like home.

Ingredients

1 pound French green lentils
3 large onions, chopped
2 leeks, chopped
1 tbsp minced garlic
1/4 cup olive oil
1 tbsp salt
1 1/2 tsp ground black pepper
1 tbsp minced fresh thyme leaves
1 tsp ground cumin
8 stalks celery, diced
4 large carrots, chopped
3 quarts chicken stock
1/4 cup tomato paste
2 tbsp red wine vinegar
Freshly grated Parmesan cheese

Directions: In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes, then drain. In a large pot 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 the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Add the red wine vinegar and serve hot, drizzled with olive oil and sprinkled with grated Parmesan cheese. Enjoy!