Hearty enough to be a full meal, easy enough to make on a weeknight, but fancy enough to serve guests—this soup is deliciously simple and perfect all Fall and Winter long. Pour yourself a glass of red, put on your cooking playlist, and get cozy.

Best Lentil Soup

1 ½ cups French Lentils
6 cups vegetable stock
2-3 carrots, peeled, small cubes
2 parsnips, peeled, small cubes
2 yukon gold potatoes, peeled, small cubes
3-4 celery stalks, medium slices
2 leeks, white part only, diced
3 garlic cloves, minced
1 14.5ounce can whole, peeled tomatoes, chopped
2 bay leaves
1 sprig fresh rosemary
1 tsp Red Chile Powder
2 tbsp cooking sherry
3-4 tbsp unsalted butter
Salt and pepper, to taste

Melt butter in large stock pot or dutch oven over medium heat. Add leeks, garlic, salt and pepper, cooking 3-5 minutes until tender and translucent. Add celery, carrots, and parsnips; toss with leek mixture and cook for 3-4 minutes. Add broth, lentils, bay leaves, rosemary, and red chile powder. Bring to a boil. Add potatoes and reduce heat and simmer until lentils are cooked and potatoes are tender. (Approximately 30 minutes). Add tomatoes, sherry, and salt and pepper to taste. Let simmer for 5 additional minutes.

Before serving remove bay leaves and rosemary stem. Serve with a crusty bread and pair with a full-bodied red wine or a crisp, dry white wine.