Leek-Lentil Soup

1 tablespoon olive oil
1 Red Dog Farm leek, chopped
1 onion, chopped
1 clove garlic, minced
1 small Red Dog Farm carrot, chopped
3/4 cup green lentils
1 bay leaf
1 liter vegetable stock
1 pinch thyme
Salt and pepper to taste

Rinse the lentils and leave to stand in water while preparing the rest of the veggies.

In a large soup pot saute leeks, onions, garlic and carrot in the olive oil until soft.

Drain the lentils and add them to the pan. Add the the bayleaf, stock and thyme, and bring to a boil. Simmer for about an hour or until the lentils are soft enough to puree. Remove the bay leaf, add salt and pepper to taste, puree with a stick blender and enjoy!