Hearty Lentil Soup

May your tastebuds be satisfied. Serves about 8

• 2 tablespoons extra-virgin olive oil
• 1 bunch green onions, chopped
• 1 leek, sliced
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 2 potatos, peeled and diced
• 2 stalks celery, sliced
• 1 1/2 cups dry lentils, rinsed
• 2 (14.5 ounce) cans diced tomatoes
• 6 cups chicken stock
• 2 bay leaves
• 2 dashes soy sauce
• 1 tablespoon Worcestershire sauce
• 1 cup red wine

1. Prepare all veggies and mix them in a bowl, leaving green onions separate. Heat some of the oil in a large saucepan and saute' batches of the veggies, dumping them into a large soup pot as they brown. Make sure not to saute too many at once or you'll crowd the pan.
   
2. Place lentils, tomatoes, stock, bay leaves, soy and Worcestershire sauces and wine in the pot. Stir and bring the mixture to a boil. Cover and simmer for 25 to 30 minutes, or until the lentils are cooked.
3. Remove the bay leaves from the soup. Stir in the green onions and serve. Top with grated Parmesan and fresh cracked pepper, and a side of hearty bread.