8-9 quarts stock/water (I use water to lower the sodium)
2 tbl kosher salt
2 tsp pepper
Instructions
Dice the onion and carrots. Mince the garlic or put through garlic press. Get your largest pot (at least at 10 quart!) and heat up a tablespoon or two of oil. Once hot, toss in the onions and carrots, turn the heat to medium and sprinkle in a tbl of salt.
Stirring often, cook until the onions are translucent (about 10 minutes). Add in the garlic and cook another 2 minutes. Pour in the wine and stir to get any bits stuck on the bottom.
Add the lentils and water. Turn heat up until it reaches a boil, then reduce heat and let the soup simmer for about 45 minutes, until lentils are tender.
To thicken the soup a bit, remove 2-3 cups of lentils and 1 cup of water – puree in a blender or with emersion blender and pour back into the pot.
Taste and season with remaining salt and pepper to taste.
Recipe by Eat Some Wear Some at https://eatsomewearsome.com/lentil-soup/