Thyme And Lentil Soup

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 medium potato, peeled and cubed
• 2 medium leeks, sliced in thin rings
• 1 carrot, peeled and sliced into thin semi-circles
• 1 (19 ounce) can green lentils, drained and rinsed
• 1 garlic clove, peeled and diced
• 2 teaspoons fresh lemon thyme leaves, removed from stalk (i often use regular thyme instead)
• 2 vegetable bouillon cubes, made into stock with about 1 and a half pints of water
• butter
• olive oil
• freshly grated black pepper

Recipe

• 1 put the butter and a tablespoon of olive oil into a large pan and melt over a medium heat.
• 2 add the garlic and lemon thyme leaves and let it infuse the oil, be careful not to let it burn.
• 3 add the leeks and allow them to sweat until they become soft.
• 4 add the potato and carrot and sweat for a little while more.
• 5 (keep an eye on them, stirring occasionally, so they don't stick to the bottom of the pan).
• 6 add the lentils and stir them into the mixture.
• 7 pour in the stock and season with black pepper.
• 8 bring to the boil and then simmer for 10 minutes.