This soup recipe was created with a few random vegetables that I had left over from last weeks CSA vegetable share. This is the kind of soup you could add just about any vegetable into and it would be delicious. I would have loved to add in some chard, celery and turnips but even with just a few ingredients I had in the fridge this recipe turned out to be quite scrumptious.The star ingredient in this soup was the Herbs de Provence. This was the first time I cooked with this seasoning and it was such a great choice! Herbs de Provence gave this soup so much flavor it tasted as if it took hours to cook.
Makes 4 Servings
4 cups vegetable or chicken broth
1 cup lentils
1 large leek, chopped
2 garlic cloves, minced
1/2 lb. fingerling potatoes, cut in half
4 carrots, sliced
1/2 tbs Herbs de Provence
1. Heat 1 tbs olive oil to medium heat in a large pot, add in the leek and garlic and cook for 3 minutes.
2. Add in 1 more tbs of olive oil, lentils, potatoes, carrots, Herbs de Provence and a pinch of salt, cook for 5 minutes, stirring often.
3. Pour the broth, bring to a boil then reduce to a simmer. Cover and cook for 15 minutes or until the lentils are tender.
4. Serve warm with a delicious slice of french bread.