Lentil Soup with Goat Cheese and Arugula Recipe

Heat olive oil in a stockpot over medium heat. Cook and stir onion and garlic in hot oil until the onion is translucent 5 to 7 minutes. Add carrots and celery to stockpot; continue cooking until soft about 10 minutes. Pour vegetable broth water and white wine over the mixture. Stir crushed tomatoes lentils paprika bay leaves honey salt and black pepper into the mixture; bring to a boil reduce heat to medium-low cover the stockpot and simmer stirring occasionally until the lentils are soft about 1 hour.

Remove and discard bay leaves. Ladle into bowls and top with arugula and goat cheese to serve.