LEEK AND LENTIL SOUP

Serves 2

½ onion, diced
1 stalk celery, sliced
1 carrot, sliced
1 large leek, sliced
½ TBSP tomato paste
1/3 cup red lentils, washed
2 ½ cups vegetable stock
½ tsp. Soy sauce
2 cloves
Bay leaf
Salt and pepper to taste
Parsley to garnish
Non-stick spray

In a large saucepan sauté the onion, celery, carrot and leek until soft.

Add the tomato paste, lentils, vegetable stock, cloves, bay leaf, and soy sauce.

Bring to a boil. Lower heat and simmer, partially covered about 20 minutes, until the lentils are tender.

Remove Bay leaf.

Puree in a processor or blender until smooth. Season to taste.

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