Lentil And Leek Soup
You may have seen me prepare this on the NBC TODAY Show. It's a great dish to serve on a chilly winter day and comes from my cookbook, Seasonal Recipes from the Garden.
Heat the oil in a large saucepan over medium high heat. Add the onions, celery, carrots, leeks, and garlic, and sauté until soft, 12 to 15 minutes.
Add the tomatoes, lentils, vegetable broth, and bay leaf, and bring to a boil. Then lower the heat and simmer, partially covered, for about 1 hour, or until the lentils are tender. Add the salt and pepper, and remove the bay leaf.
For a more rustic or informal meal, serve the soup as is. For a more "refined" meal, puree the soup in a food processor or blender until smooth, and gently reheat it.
Ladle soup into bowls, garnish with chopped parsley, and serve.
Time to prepare: 25 minutes.