Serves 4
Prep time:1 hour 15 minutes
1 tablespoon olive oil
1 large leek, or 3-4 baby leeks, diced
3-4 cloves garlic, minced
2-3 carrots, diced
1 cup lentils--brown or green
4 cups chicken stock
3-4 handfuls of baby spinach
Juice of 1/2 lemon
Salt and pepper to taste
Hot sauce to taste
Heat the oil in a soup pot. Add the leeks, garlic, and carrots. Saute
until starting to brown. Add the lentils and stock. Bring to a boil, lower
the heat and simmer, covered, until the lentils are tender--30-45 minutes.
Add the spinach, lemon juice, salt and pepper. Add hot sauce to taste,
if desired.
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