Ang's Leek and Lentil Soup
- 2 leeks, sliced
- 1 onion, chopped
- 1 clove garlic, minced
- 1 cup lentils (uncooked)
- 1/4 cup barley (uncooked)
- 1 bay leaf
- 9 cups vegetable stock
- 1 stalk celery
- 1 carrot, chopped
- 1 19 oz. can chopped tomatoes
- pinch of thyme
- salt and pepper to taste
- oil of your choice
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Sauté onion, leeks and garlic in oil until golden brown. Add sautéed mixture along with lentils, barley, bay leaf, and vegetable stock to large pot.
Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally. Add remaining ingredients, cover and simmer for approximately 1 hour or until lentils are tender. Serving size: 16 cups Preparation time: 1 1/2 hours |
