Ang's leek & lentil soup

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2 leeks, sliced

1 onion, chopped

1 clove garlic, minced

1 cup lentils (uncooked)

1/4 cup barley (uncooked)

1 bay leaf

9 cups (2.25 L) vegetable stock

1 stalk celery

1 carrot, chopped

1 x 19 oz. can tomatoes, chopped, include liquid

Pinch thyme, salt pepper to taste

[Apologies to all Brits for the North American units. 1 cup = 250 ml., So find a receptacle of this size and start shovelling!]

- Saute onion, leeks and garlic in a little oil until cooked.

- Put onions (etc) into large soup pot and add lentils, barley, bay leaf and vegetable stock.

- Bring to a boil, reduce heat and simmer for 30 mins., Stirring occasionally.

- Add remaining ingredients, cover and simmer for approx. 1 hour or until lentils are tender.

- Don 't forget to remove bay leaf!

Serves: 16 cups

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