In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot 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 the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 14 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 3.7mg||1 %|
|Sodium 368.4mg||13 %|
|Potassium 369mg||10 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 11.6g|
|Protein 11.4g||16 %|
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Calories per serving: 152
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