A delicious, vegetarian lentil soup pleasantly seasoned with sautéed onions, celery, and carrots, tomato paste, red wine, vegetable bouillon and fresh flat-leaf parsley, served topped with freshly grated Parmesan cheese.

Tomato Lentil Soup

2 tablespoons olive oil
2 small onions, chopped
2 large celery rib, sliced
1 medium carrot, thinly sliced
6 cups warm water
1 cup dried lentils
1 (6-ounce) can tomato paste
1/2 cup dry red wine or water
1/4 cup fresh chopped flat-leaf parsley, or 2 teaspoons dried parsley flakes
3 teaspoons vegetable bouillon granules or soup base
1 teaspoon salt
1/4 teaspoon ground black pepper
Freshly grated Parmesan cheese for accompaniment

1. Heat oil in large saucepan over medium-high heat. Add onions, celery and carrot. Cook, stirring frequently, for 5 to 6 minutes or until vegetables are tender.
2. Stir in water, lentils, tomato paste, wine, parsley, bouillon, salt and pepper. Bring to a boil. Reduce heat to low; cook for 45 to 50 minutes or until lentils are tender. Serve sprinkled with cheese.

Makes 6 servings.