Lentil And Vegetable Soup

• 1 onion, diced
• 1 leek, sliced
• 4 cloves of garlic, peeled and chopped
• 2 teaspoons dried thyme
• 2 carrots, peeled and diced
• 6 mushrooms, diced or sliced
• 2 stalks of celery, diced
• 1 400g tin of chopped Italian tomatoes
• 1 cup French green lentils
• 60g rocket leaves
• 1/4 cup dill, chopped
• 1.5 litres of vegetable or meat stock
• 1 tablespoon olive oil

1. Warm a large pot and add the olive oil, garlic, onion and leek and cook until the onion begins to turn translucent.
2. Add the celery, carrot, thyme and mushrooms and cook for a few minutes until the carrot begins to soften.
3. Then add the tinned tomatoes, lentils and stock and stir well. Cover and cook for 25 to 30 minutes. Season to taste.
4. Before serving add the rocket and dill. Serve with warm crusty bread.

onion, garlic, thyme, carrots, mushrooms, stalks of celery, italian tomatoes, rocket leaves, dill, vegetable, olive oil

Taken from food52.com/recipes/6811-lentil-and-vegetable-soup (may not work)