Lentil and Herb Soup

Instructions

1. 1

   Rinse the black lentils thoroughly under cold water and set aside.

2. 2

   Slice the leek thinly, using both the white and light green parts.

3. 3

   Mince the garlic cloves.

4. 4

   In a large pot, heat the olive oil over medium heat.

5. 5

   Add the sliced leek and minced garlic to the pot, sautéing until the leek is soft and translucent.

6. 6

   Stir in the rosemary and sage, cooking for an additional minute until fragrant.

7. 7

   Add the rinsed lentils to the pot, stirring to combine with the leek and herbs.

8. 8

   Pour in enough water to cover the lentils by about an inch.

9. 9

   Bring the mixture to a boil, then reduce the heat to low and let it simmer.

10. 10

    Cook the soup for about 25-30 minutes, or until the lentils are tender.

11. 11

    Season with salt to taste, adjusting as necessary.

12. 12

    Serve the soup hot, garnished with additional herbs if desired.