1 c. dried lentils
1 1/2 qt. water
2/3 lb. carrots, chopped fine
2 stalks celery, chopped fine
2 med. onions, chopped fine
10 oz. tomato paste
2/3 c. dry white wine
1/4 c. minced parsley
2 cloves garlic, minced
1 tsp. thyme, rosemary & cumin (more if to taste)
Salt & pepper to taste
Croutons (optional)

In a soup pot, combine lentils, water, carrots, celery and onions. Simmer 2 hours or until lentils are tender. You may need to add more water to keep vegetables covered. Add tomato paste, wine, parsley, garlic and seasonings to taste. Simmer 20 minutes longer. Correct seasoning. Sprinkle with croutons as you serve.