Thyme and Lentil Soup

• medium potato↗1

  peeled and cubed

• medium leeks↗2

  sliced in thin rings

• carrot↗1

  peeled and sliced into thin semi-circles

• green lentils↗1 can

  drained and rinsed

• garlic clove↗1

  peeled and diced

• fresh lemon thyme leaves↗2 teaspoons

  removed from stalk (I often use regular thyme instead)

• vegetable bouillon cubes↗2

  made into stock with about 1 and a half pints of water

• butter↗
• olive oil↗
• freshly grated black pepper

Step-by-step instructions

1. 1

   Put the butter and a tablespoon of olive oil into a large pan and melt over a medium heat.

2. 2

   Add the garlic and lemon thyme leaves and let it infuse the oil, be careful not to let it burn.

3. 3

   Add the leeks and allow them to sweat until they become soft.

4. 4

   Add the potato and carrot and sweat for a little while more.

5. 5

   (Keep an eye on them, stirring occasionally, so they don't stick to the bottom of the pan).

6. 6

   Add the lentils and stir them into the mixture.

7. 7

   Pour in the stock and season with black pepper.

8. 8

   Bring to the boil and then simmer for 10 minutes.