Leann’s Lentils and Leek Soup

~Leann’s Lentil and Leek Soup~

1/2 pound dry lentils
8 cups rich chicken broth or vegetable stock (preferably home made)
1/4 cup peanut oil or coconut oil
1/4 teaspoon dried thyme leaf
1/4 - 1 teaspoon Tabasco sauce
2 cups chopped, trimmed and well-washed leeks (white parts only, with about 2 inches of green)
1 tablespoon minced garlic
1 tablespoon fresh ginger, peeled and minced

4-5 button mushrooms cut up to saute (about 1 cup)

Bring chicken or vegetable stock to a boil and then add the dry lentils. Turn heat off and let them sit for about 15 minutes. While they are sitting you can add the oil to a wok or saute pan and heat it. Add leeks, garlic, ginger and mushrooms to oil and saute for 3 to 4 minutes. Add seasonings (thyme and a pinch of salt and pepper) to veggies. Add the sauteed veggies to the lentils and broth and bring to a boil again. You can add the Tabasco sauce to individual bowls if not everyone wants it or add to pot. This is a very chunky and filling soup. Serve with bread of choice and salad, sandwiches or wraps. This is so very yummy!!!

This is actually my own recipe not taken from anywhere by my very warped cooking brain… LOL