Red Hot Veggie Stew with Legumes

With the temperature at -11 C / 12 F outside, and I wanted to make a tasty soup to warm me up after a long walk in the brisk winter wonderland we have here in Oslo right now.
And I have to say, I was pretty happy with the results. The acidity from the wine, the sweetness of the caramelized onions, the soft taste of the herbs, and the slow burn from the chili peppers made a rather nice harmony on the plate. If you happen to have some Parmesan cheese on the hand, it would be perfect on the top with the basil. And don't forget a nice fresh bread on the side.

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500g / 17.6 oz Yellow peas, re-hydrated
1,5 L / 4 cups Vegetable Stock
1 Tbsp Olive oil
2 Chili peppers, chopped fine
2 Red Onions, chopped fine/thin sliced
2 cloves of Garlic
320g / 11 oz  Tomatoes, chopped
1,5 cups  Red Wine
290g / 10 oz Red Lentils, rinsed
320g / 11 oz Carrots, shredded
3 ea  Spring onion, thinly sliced
Salt and Pepper to taste
Basil & Parmesan cheese as garnish

1. Cook re-hydrated yellow peas for 1,5 hours in the vegetable stock on a moderate heat
2. Caramelize the chopped onions, garlic, and chili peppers in the olive oil
3. Add the onions, garlic, peppers, tomatoes, and wine in the yellow peas in vegetable stock, and cook for 20 minutes
4. Add rinsed lentils and shredded carrots and cook for 5 minutes
- Remember to taste, add salt and pepper if needed
5. Garnish the soup on the plate with basil and Parmesan cheese

Yes, the peas take a bit long to cook, but for me the end result was worth it.
I used crushed tomatoes that already had oregano and basil with it.
And I really recommend Parmesan cheese on the top, if you have it handy. This makes  enough for 5-6 people.
Hope you enjoy it
~ Cheers!