2 1/2 tbsp olive oil
1 cup thick slices well-washed leeks
2 cloves garlic, minced
1 cup thick slices peeled carrots
1 cup inch-thick slices celery
1 bay leaf
2 tsp salt
1/4 tsp black pepper
2 cups lentils
1 tbsp chopped fresh rosemary
3 1/2 cups low-sodium vegetable stock
1/4 cup red wine
3 tbsp sherry vinegar
1/2 cup dried cranberries
1/2 cup walnuts, chopped
1/4 cup fresh parsley chopped

In a large soup pot, heat the oil over medium heat.

Add the leeks, garlic, carrots, celery, and bay leaf and sauté until translucent, about 4 minutes.

Season with the salt and pepper.

Add the lentils, rosemary, water or stock, and wine.

Bring to a boil, reduce to a simmer, and cover.

Cook for 40 minutes.

Add the sherry vinegar and continue cooking if the lentils are not already tender.

Remove from the heat and add the cranberries, walnuts, and parsley.

Cover and leave for 5 minutes while the cranberries rehydrate. Discard the bay leaf. Serve.

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