Leek And Green Lentil Soup

• 1 tablespoon olive oil
• 2 leeks, chopped
• 1 onion, chopped
• 1 garlic clove, minced
• 1 small carrot, chopped
• 1 1/4 cups green lentils
• 1 bay leaf
• 2 liters vegetable stock
• 1 pinch thyme
• 1 tablespoon miso (optional)
• salt and pepper

1. Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
2. In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil.
3. Drain the lentils and add them to the pan.
4. Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil.
5. Simmer for about an hour or until the lentils are soft enough to puree.
6. Remove the bay leaf.
7. Puree with a stick blender.
8. Any leftovers will be good for freezing.

olive oil, leeks, onion, garlic, carrot, green lentils, bay leaf, vegetable stock, thyme, salt

Taken from www.food.com/recipe/leek-and-green-lentil-soup-150041 (may not work)