Original Recipes:

• Budget Bytes
• Americas Test Kitchen

Ingredients:

• 1 pound leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
• 4 carrots, peeled, halved lengthwise, and cut into 1-inch pieces
• 2 celery ribs, halved lengthwise, and cut into 1/2-inch pieces
• 1.5 pounds russet potatoes, peeled and cut into 1-inch pieces
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups water
• 1 bay leaf
• 1 cup red lentils
• 1 tsp dried rosemary
• 1/2 tsp dried thyme
• 2 Tbsp dijon mustard
• 1 cup frozen peas

Steps:

1. In a stock pot over medium heat add leeks, carrots, celery, and 1 teaspoon salt and cook until leeks are translucent, about 8 minutes.
2. Add potatoes and cook, stirring constantly, until starch begins to release and coat vegetables, about 2 minutes.
3. Add garlic rosemary, thyme, and mustard and cook until fragrant, about 30 seconds.
4. Add broth, water, lentils and bay leaf and bring to boil.
5. Reduce heat to low, cover, and simmer about 30 minutes stirring ocassionally.
6. Transfer 1 cup of vegetables (using slotted spoon) and 2 cups of soup broth to blender; process until smooth, about 1 minute.
7. Stir processed soup, and frozen peas into the soup