INGREDIENTS
2
Bay leaves, dried
3
Carrots (roughly 1/2 lb), medium
5
Celery stalks (6 ounces)
2
Garlic cloves, large
1 15.5 ounce can
Italian tomatoes
1 1/2 cups
Red split lentils
2
Yellow onions, medium medium
2 qt
Chicken broth, low sodium
1
Black pepper, freshly ground
1
Kosher salt
2 tbsp
Olive oil, extra virgin
2 tbsp
Butter, unsalted
1
Parmigiano-reggiano cheese
1
Parmigiano-reggiano rind pieces
2
Medium leeks (white and pale green parts only), rinsed well, medium dice