In a large stockpot, fry the onions in oil until they are transparent. Stir in garlic, paprika, celery, carrots, and fry further 10 minutes.
Stir in passata, chicken stock, lentils, bay leaves, salt and pepper. Stir well, then add the wine and bring the mixture to the boil. Cook for 1 hour on low to medium heat, or until the lentils are tender.
Sprinkle the soup with parsley and Parmesan cheese before serving.
This is very yummy. Here's my take on it: I left out the onions and substituted red wine for the white. I used a cheap Shiraz but as long as you would drink it, it's all good. Just don't use cooking wine...blech. I chose red because white wine is for the lighter "meats" and lentils are the vegeterian equivalent of beef! Now, wine has a tendency to make things seem more salty (chemistry smarties will probably know the reason for this), so for stock, I used a low-sodium stock. - 08 Oct 2008
by KRISTIN MOORE
Used different ingredients.
I am originally Hungarian and this was the best lentil soup I've made. I added chopped ham and that just made the soup even heartier. - 08 Oct 2008
This recipe made a huge pot of soup-we had plenty for a couple of days and enough to freeze-delicious and easy. - 08 Oct 2008