Ingredients

• 1 tablespoon tomato paste
• 2/3 cup dry white wine
• 1 cup lentils (rinsed)
• 5 cup light chicken stock (or water)
• ½ cup heavy cream
• Salt and pepper (to taste)
• Chopped tomatoes and Italian parsley (optional garnish)

Directions

• Directions
• Heat the oil in the large oven or large pot over medium high heat.
• Add the garlic and cook, turning often, until charred, about 5 minutes.
• Put in the onion and cook for an additional 4 minutes or until lightly browned.
• Add the tomato paste and wine and cook while stirring until the tomato paste dissolves and the wine bubbles.
• Add the lentils and chicken stock and bring to a boil.
• Then reduce the heat and simmer gently for 45 minutes or until the lentils are tender.
• Add more stock or water to keep the lentils covered.
• Remove from the heat and, when cool enough to handle, pour in batches in a processor.
• Refrigerate overnight.
• The next day, bring the soup to a gentle simmer.
• Stir in the cream and more stock or water if it is too thick and heat thoroughly.
• Season with salt and pepper, and garnish with chopped tomatoes and Italian parsley, if desired.