1. Start with the white beans the night before. Let them soak in water for 8-12 hours. The next day cook the soaked beans in enough water for about 60-75 minutes. Drain and let cool down.

2. Peel and chop the onions and garlic. Peel the carrots and cut them into small dice. Peel the knob celery and cut it into small dice. Wash the leek and cut it into rings. Chop the sun-dried tomatoes coarsely. Clean the bell pepper, remove the seeds, and cut it into not-too-small pieces. Set everything aside.

3. Heat up a large pot or Dutch oven (with a lid) with some olive oil. Add the chopped onion and sauté until soft and translucent. Add the chopped garlic, carrots, knob celery, and leek and fry along with the onions until slightly softer (and some darker spots here and there) – about 4-5 minutes. Next, add the lentils and let cook with the veggies for a minute or so, then stir in the tomato paste – let cook for another minute. Deglaze with the wine. When the liquid is almost gone, add the veggie stock and water. Add the drained white beans, the chopped sun-dried tomatoes, the bell pepper, and the bay leaf. Season well with salt and pepper and bring to a boil. Then reduce the heat to medium-low and let cook/simmer covered for about 30-35 minutes or until the lentils are cooked (but not mushy) – do not forget to stir from time to time.

4. When ready to serve remove the bay leaf and season with some white wine vinegar and more salt and pepper, if necessary. Sprinkle with some chopped parsley (optional) and enjoy.