Preparation Time: 80 Minutes
Cooking Time: 20 Minutes
Makes: 8-10 Servings
Spice level: 1 chilies
1 pound Laxmi Urad Dal or Laxmi Urad Gota
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon Laxmi Garlic Paste
1/4 cup Laxmi Ghee
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon Laxmi Ground Cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese
1. In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
2. In a large stockpot on medium heat, sauté the onions, leeks, and garlic with the ghee, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender.
3. Add the celery and carrots and sauté 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.
4. Check the seasonings.
5. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.