Ingredients:
(serves 4) F W B V Gf
- 6 cups of water
- 1 carrot (chopped)
- 1 celery stalk (chopped)
- 1 medium potato (cubed)
- 1 leek (chopped, only the white part)
- 1 ½ cup of dry lentils
- 3 Tbsp. of EVOO
- Salt (to taste, optional)
- Pepper (to taste, optional)
Rinse the lentils. Sauté the leek in olive oil. You can skip this passage and put all the ingredients directly in the water. Cook for one hour, checking that the lentils do not absorb too much water. If that is the case, add a cup or two of boiling water (adding cold water would stop the cooking).
Blend with a hand blender for smoother texture or eat as is.
This soup freezes very well in Ziplock bags.