I should have taken a photo – but as usual I forgot! But on Saturday we had friends from highschool Natalie and Joe stop by for the night. I spent the morning preparing by shopping at the market! As usual, I got talking with everyone and was late getting back, so I quickly put together this delicious soup. Since I haven’t given any recipes for quite some time, here you go!

Carrot and Leek Soup

1 Tbsp coconut oil
1 whole leek (clean, then slice all of the white and part of the green)
4 large carrots, peeled and cut into rounds
2 cloves garlic, minced
3 cups vegetable broth
4 cups water
2 cups dried red lentils, rinsed
1 can (14oz) of diced tomatoes, organic
1 bay leaf (or 3 small pieces in this case!)
1 tsp chevril
Pinch of pepper

Heat oil in large pot over medium heat. Add leeks, carrots and garlic and cook until soft, about 10 minutes. Add broth, water, lentils, tomatoes, spices and stir. Cover pot and bring to boil. Reduce heat and simmer for about 30 minutes until lentils are soft. Discard bay leaf and serve.