Leek and Lentil Soup

By adventurefamily5

This soup smells so awesome when it is cooking! Even picky eaters are bound to become chowhounds. This recipe feeds 5 of us with 2 bowls each, so it makes a lot of soup. I try to use organic ingredients whenever possible. Don't be afraid of leeks! They are so good! You can go to YouTube for a video of how to clean and cut them. It's easy.

Check out my website, www.tammydishesit.com for more awesome recipes and greater detail.

Ingredients

• 3 Tbsp oil
• 2-3 leeks (white plus some of the green), chopped
• 1 medium onion, chopped
• 3 cloves garlic minced
• 1 c dried green or brown lentils
• 1/4 c barley
• 7 c chicken stock (or 7 c hot water and 7 tsp chicken bullion)
• 2-3 carrots, chopped
• 2 stalks celery, chopped
• 1 can tomatoes (19 oz) OPTIONAL
• 2 bay leaves
• 1 tsp dried thyme
• 1/4 c chopped parsley
• salt and pepper
• red pepper or Slap Ya Mamma, to taste

Details

Servings 10
Preparation time 30mins
Cooking time 90mins
Adapted from tammydishesit.com

Preparation

Step 1

1. In a large pot, saute leeks, onion and garlic with oil until leeks are tender, about 5 minutes. You will know the leeks are ready when they wilt and the aroma goes from onion to a sweet, green smell.

2. Wash and drain lentils. Add lentils, barley and broth to pot. I use 7 cups of hot water heated in my electric kettle, and 7 tsp of chicken bullion with no MSG. Bring to a boil, reduce heat, simmer 45 minutes.

3. Add carrots, celery, tomatoes (my photos is without tomatoes), spices and parsley. Simmer 30 minutes until carrots are tender.

4. Serve with crusty bread. My kids like to put bacon and shredded cheese on top of the soup.