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Recipe submitted by Quaker Boy Lemuel@Primenet.com

Lentil Leek Tomato Soup

Ingredients (use vegan versions):

    2 cups dry lentils, washed
    3 leeks
    8 carrots
    1/2 head cabbage
    6-8 small salad tomatoes
    3 vegetable bullion cubes
    12 cups water
    6 bay leaves
    1T. dried tarragon leaves
    1T. dried sweet basil
    Salt to taste

Directions:

Bring water and bullion cubes to a boil.  Add lentils, chopped cabbage, tarragon and basil. Bring to a boil again and cover and cook on low until lentils are tender. Takes about 25 minutes.

While the stove is performing its task, here's what you do:  Cut the leeks in half, the white part and the green part.  Take apart the green part and wash thoroughly in water.   There is usually some dirt and grit in the green part.  Chop the cleaned leaks into small pieces.  Cut the carrots into about three pieces.  Then slice horizontally.  Slice into about four pieces.

When the lentils are tender add the above.  Cut each tomato into about 8 pieces and add to the pot.  Bring to a boil, cover and simmer until the carrots are cooked.

Serves: 12-16

Preparation time: 45 min.

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