Step 1

Heat the oil in a large pot over medium-high heat.

Step 2

Lower the heat to medium, add the diced onions (1 medium), carrots (2 medium) and celery (2-3 stalks) and saute for about 10 minutes until soft.

Step 3

Add the minced garlic and saute for a couple of minutes.

Step 4

Increase heat to medium-high, add ½ cup of white wine and cook for an additional minute or so.

Step 5

Add the rest of the ingredients. More specifically, the hand-crushed tomatoes (2 cups), the sorted and rinsed dried lentils (2 cups), and 8 cups of stock (vegetable or chicken).

Step 6

Finally, add 1 bay leaf, ½ teaspoon dried thyme, 4-5 basil leaves and salt and pepper to taste. As an option, you can add ½ teaspoon of red pepper flakes.

Step 7

Bring to a boil, cover slightly, lower heat and simmer for approximately 30-40 minutes or until lentils are soft. Adjust the consistency of the soup by adding water.

Step 8

Taste and adjust seasonings.

Step 9

Remove bay leaf.

Step 10

Serve with a drizzle of olive oil and garnish with chopped parsley and cheese.OPTIONAL: a squirt of lemon juice.