Ingredients

2 med carrots (small dice)

1 lrg onion (small dice)

1 leek (white part only, reserve the green tops)

2 stalks of celery (small dice)

1 lrg tomato

6 cups broth(veggi/beef/chicken)

1 cup of lentils (soaked)

1 tblspn of balsamic vinegar

1 tbspn oil (any kind)

French loaf opt.

Preparation

  1. Put the lentils in a large bowl and soak with water.
  2. Dice up all the ingredients, I would suggest cutting up the leek into 1/4ths, then dicing it up, and then washing because leeks have a lot of silt and it’s not good eating.
  3. On a low temperature cook the leek and onion in about a tblspn of oil until they are translucent.
  4. Put in the carrot and celery and cook for 3-5 minutes.
  5. Add in stock & tomatoes. Drain the lentils and add those in too.
  6. You want to cook the lentils until al dente, they shouldn’t stick in your teeth and they shouldn’t fall apart.
  7. As a finishing touch add in the b. vinegar and enjoy with a nice loaf of french bread.