Lentil Soup

2 tablespoons olive oil 2 large onions, cubed 1 teaspoon minced garlic 3 carrots, diced 2 stalks celery, diced 3 1/2 cups crushed tomatoes 1 1/2 cups lentils − soaked, rinsed and drained 1/2 teaspoon salt 1/2 teaspoon ground black pepper 3/4 cup white wine 2 bay leaves 7 cups stock 1 sprig fresh parsley, chopped 1/2 teaspoon paprika 1/2 cup grated Parmesan cheese

In a large stockpot, sauté the onions in oil until they are glossy. Stir in garlic, paprika, celery, carrots, and sauté for 10 minutes. Once the vegetables have sautéed for 10 minutes stir in tomatoes, chicken stock, lentils, bay leaves, salt, and pepper. Stir well, then add the wine and bring the mixture to a boil. Slowly reduce the heat and cook for 1 hour on low to medium heat; or until the lentils are tender. Sprinkle the soup with parsley and Parmesan before serving.