Carrot Lentil Garden Soup

Ingredients

• 4 Cup carrots, diced - 4 cups, diced
• 1 Cup dried brown lentils, rinsed - 1 cup, rinsed
• 2 Cup russet potatoes, peeled and diced - 2 cups, peeled and diced
• 2 Cup yellow onions, chopped - 2 cups, chopped
• 1 Cup leeks, sliced - 1 cup, sliced
• 1 Cup canned diced tomatoes - 1 cup
• 2 Tablespoon fresh thyme, chopped - 2 tablespoons, chopped
• 2 Tablespoon fresh parsley, chopped - 2 tablespoons, chopped
• 7 Cup water - 7 cups

Instructions

1. Prepare the vegetables, lentils, and herbs

   1. *Dice the carrots*, *peel and dice the potatoes*, chop the onions, slice the leeks, rinse the lentils, and chop the fresh herbs.

2. Water-sauté the aromatics

   2. In a large soup pot, combine the onions, leeks, and 1/2 cup of the water; cook over medium heat for *5 minutes*, stirring often, until the onions are *soft and fragrant*.

3. Add the vegetables, lentils, and broth

   3. Add the carrots, potatoes, lentils, diced tomatoes, fresh thyme, and remaining water; stir well to *combine the garden vegetables* and *settle the lentils evenly*.

4. Simmer until tender

   4. Bring the soup to a gentle boil, then reduce the heat to low; cover and simmer for *30 to 35 minutes*, until the lentils are *tender* and the potatoes are *easily pierced with a fork*.

5. Lightly thicken and finish

   5. Mash a few potatoes against the side of the pot with a spoon to *lightly thicken the broth*, then stir in the parsley and simmer uncovered for *5 minutes*.

6. Rest and serve

   6. Let the soup rest off the heat for *5 minutes*, then ladle into bowls while *warm and cozy*.