1 lb. lentils
1/4 c. C&C Hojiblanca Extra Virgin Olive Oil, plus extra for drizzling
4 c. diced yellow onions
4 c. chopped leeks, white and light green parts only
1 Tbs. mined garlic
1 Tbs. C&C Hickory Smoked Sea Salt
1 1/2 tsp. fresh ground pepper
1 Tbs. fresh thyme leaves, minced
1 1/2 tsp. Hot Spanish Paprika
1 Tbs. ground cumin
3 c. diced celery
3 c. diced carrots
3 qt. of chicken broth
1/2 c. diced tomatoes
1 Tbs. chopped cilantro
2 Tbs. C&C Pedro Ximenez Sherry Vinegar

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain. In a large stockpot over medium heat, heat the olive oil and sauté the onions, leeks, garlic, salt, pepper, thyme, paprika and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and sauté for another 10 minutes. Add the chicken broth, tomato, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Add the vinegar and cilantro. Serve drizzled with Hojiblanca Extra Virgin Olive Oil.