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In a large stockpot, saute the onions in oil until
they are glossy.
Stir in garlic, paprika, celery, carrots, and saute
for 10 minutes.
Once the vegetables have sauteed for 10 minutes
stir in tomatoes,
chicken stock, lentils, bay leaves, salt, and pepper.
Stir well, then
add the wine and bring the mixture to a boil. Slowly
reduce the heat
and cook for 1 hour on low to medium heat; or until
the lentils are
tender. Sprinkle the soup with parsley and Parmesan
before serving.
