Barefoot Contessa French Lentils

2  tablespoons		olive oil
1/2  lb.		French green lentils
1  cup		cupps chopped yellow onions
1  cup		leeks
1  teaspoon		fresh thyme leaves
2  teaspoons		kosher salt
3/4  teaspoon		freshly ground black pepper
1  tablespoon		minced fresh garlic
4		chopped celeries (4 stalks)
3		chopped carrots (3 carrots)
1-1/2  cups		cups chicken stock
2  tablespoons		tomato paste
2  tablespoons		good red wine vinegar

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Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.
Meanwhile, heat the oil in a saute pan, add teh onions, leeks, thyme, salt, and pepper and cook over medium heat for 10 inutes, until the onions are translucent. Add the garlic and cook for 2 more minutes. Add the drined lentils, celery, carrots, chicken stock, and tomato paste. Cover and simmer over low heat for 20 minutes, until the lentils are tender. Add the vinegar and season to taste.