Vegan Leek and Lentil Soup

Ingredients:

• 2 1/2 tbsp. olive oil
• 2 large leeks (white part plus 1/3 of the green, diced)
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 cup dried green lentils (picked over)
• ¼ cup barley
• 7 cups vegetable stock
• 2 medium carrots, peeled and diced
• 2 stalks celery, diced
• 1 can (19 oz/540 mL) tomatoes, chopped not using because they aren't on my anti-inflammatory diet
• 1 bay leaf
• 1 tsp. dried thyme
• 1 tsp. fine chopped herbs
• ¼ cup fresh parsley, chopped

Directions

1. Sauté leeks, onion and garlic in oil over medium heat until tender, about 5 minutes in large stock pot.
2. 
   
3. Wash and drain lentils. Add lentils, barley and vegetable stock to soup pot. Bring to boil, reduce heat, cover and simmer for 45m-1 hr or until lentils and barley are cooked.
4. 
   
5. Add carrots, celery, tomatoes, bay leaf, herbs, salt and pepper and simmer for 30 minutes more or until vegetables are tender.
6. 
   
7. Add parsley and simmer another 5 minutes. Add parsley and simmer another 5 minutes. Taste and adjust seasonings