Garden Harvest Soup

Ingredients

• 2 Tbsp. olive oil
• 2 large leeks (white only, chopped)
• 2 Tbsp. fresh garlic or equivalent in garlic paste
• Kosher salt and fresh ground pepper
• 2 cups carrots (peeled and chopped into rounds)
• 2 cups peeled and diced potatoes
• 2 cups fresh green beans (chopped into 3/4" pieces)
• 2 x 900 ml or approx. 2 quarts of vegetable broth
• 4 cups (seeded, peeled and chopped tomatoes)
• 2 cups fresh corn for the cob
• 2 tsp. fresh thyme
• 3/4 cup red lentils (washed)
• 2 tsp. lemon juice
• Parsley (chopped, for garnish)

Instructions

1. 1

   Heat the olive oil in a large heavy bottomed pot over medium low heat. Saute the leeks and garlic. Season with salt. Cook until translucent. Add the carrots, potatoes and green beans, cooking for another 4-5 min.

2. 2

   Pour in the stock and bring to a boil. Then add the tomatoes, corn, Thyme and season again with salt and pepper. Reduce heat to simmer and cook for 20 min. Add in lentils and cook for 18-20 min. don't let them go to a mush. Add the lemon juice before serving and adjust seasoning if necessary. Garnish with parsley.