Umbrian Lentil Soup

3-4 tbsp olive oil
1 medium onion, finely chopped
2 celery stalks, finely chopped
2 medium carrots, finely chopped
2-3 garlic cloves, minced
1/4 cup dry white wine (sauvignon blanc worked great)
3 tbsp tomato paste
1.25 cups lentils (green are best)
6 cups of chicken broth
salt and pepper
parmesean cheese

In big wide le cruset heat olive oil medium high
Cook onion, celery, carrots for 15 minutes
Stir in salt & pepper
Stir in tomato paste and wine
Stir in lentis
Stir in broth
Bring to boil, then reduce to simmer and cover
Stir occasionally 40-45 minutes
Top off with parmesean cheese