1 pound lentils
1 large leek, sliced into slivers
3 carrots chopped thinly
3 celery stalks sliced
3 plum tomatoes, diced (should be about 1 cup)
Veggie broth or water
1 Bay Leaf
1 Tsp Cumin
1 Tsp Liquid Smoke
1. Rinse lentils well in cold water and pick through to remove any stones, dirt or other debris.
2. Place in a large pot covered with 6 inches of water and add bay leaf.
3. Bring to a boil, skim off foam (if there is any), lower heat and simmer at low heat, partially covered, until lentils are tooth-tender (20-30 minutes)
4. Add Carrots, Celery, Leeks, Cumin, and Liquid Smoke (as well as any other spices you wish to get creative with!), and cook for another 20-30 minutes partially covered until carrots are tender.
5. Add diced Tomatoes, Salt and Pepper and simmer at medium heat, partially covered, until lentils become creamy and soft, stirring to prevent sticking.
6. Remove bay leaf, add vinegar if you like, and serve with crusty bread!
I love lentil soup and find it to be the most comforting thing on a cold night! I failed again at photographing this soup so forgive me, but know that it is so tasty!
Adapted from Dr. Andrew Weil