Recipe Name Lentil and Leek Soup - P. Allen Smith Submitted by lilac3939 Recipe Description Lentil and Leek Soup - recipe from P. Allen Smith's book: Seasonal Recipes from the Garden Quantity 0 Quantity Unit Prep Time (minutes) 30 Cook Time (minutes) 75 Ready In (minutes) 105

Ingredients Amount Measure Ingredient 3 tablespoons olive oil, extra virgin 1/2 medium (2-1/2" dia) Onion, chopped 3 stalks small (5" long) celery, diced 1 cup, chopped Carrots, raw 1 leek Leeks - coursely chopped 2 clove garlic, chopped 1 can (28 fl oz) tomatoes canned, diced 1 1/2 cups lentils red uncooked 4 cup Vegetable stock 2 leaves bay leaf - WHOLE - NOT CRUMBLED 2 teaspoons kosher salt 1 teaspoon black pepper Steps Sequence Step 1 Heat the oil in a large saucepan over medium high heat. Add the onions, celery, carrots, leeks, and garlic, and saut 2 Add the tomatoes, lentils, vegetable broth, and bay leaf, and bring to a boil. Then lower the heat and simmer, partially covered, for about 1 hour, or until the lentils are tender. Add the salt and pepper, and remove the bay leaf.