Lentil and Vegetable Soup

I love soup when it is cold outside.  I love all the flavours cooked together to make me happy.  This is a really simple and delicious recipe.

Lentil and Vegetable Soup http://www.soscuisine.com/recipe/lentil-vegetable-soup-less-sodium

4 servings Preparation 20 min  Cooking 25 min 180 calories per serving  Ingredients 7 tbsp green-brown lentils (dried)   70 g 1 leeks, thinly sliced   300 g 1 clove garlic, minced or pressed   1 tomatoes, coarsely chopped   120 g 1 stalk celery, cut into very small dices   70 g 1 carrots, cut into very small dices 100 g 2/3 cup broccoli, cut into small florets 80 g 5 tsp olive oil 25 mL 4 cups chicken broth, low-sodium 1 L 1 pinch salt [optional] 0.1 g   ground pepper to taste     Before you start It is not necessary to soak the lentils in advance. Method Rinse and drain the lentils, then set aside. Prepare the vegetables: finely slice the leek; mince or press the garlic; coarsely chop the tomatoes; chop the celery and carrot into very small dices (about 3 mm); cut the broccoli into small pieces (about 2 cm). In a pot, sweat the leek and garlic in the olive oil over medium heat about 3-4 min. Add the remaining vegetables, lentils, and broth, then bring to a boil, reduce the heat and simmer uncovered for 25 min or until the lentils are tender. Adjust the seasoning then serve. Remarks The soup keeps up to 6 days in the refrigerator or up to 3 months in the freezer.