Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 leeks, sliced (white and light green parts only)
- 2 medium carrots, diced
- 3 celery ribs, diced
- 1 medium parsnip, diced
- 4 garlic cloves, finely chopped
- 2 tablespoons fresh thyme, finely chopped
- 350 g (12 oz.) puy lentils, rinsed
- 75 ml (⅓ cup) dry red wine (or 2 tablespoons red wine vinegar)
- 2 bay leaves
- 1.5 litres (6 cups) vegetable stock
- 30 g (1 cup) fresh parsley, roughly chopped
- Salt and pepper to taste
