This recipe is one that my Mother in law and I thought up. It all started with her finding leeks in my fridge and the rest is history.

This soups amazing and thank you Mimi for thinking it up!

Mimi’s Lentileekie Soup

2 leeks, rinsed well and sliced thinly
2 celery stalks, finely chopped
3 green onions, sliced
2 garlic cloves, minced
2 tsp salt
1 Tbsp basil
1 Tbsp thyme leaves
1 cup lentils
1 medium red potato, dices
1/2 cup barley pearls
1 can corn
5 knorr vegetarian bouillon cubes
2 quarts water

Saute’ leeks, celery, green onions, and garlic in olive oil until tender. Add salt and spices and cook a couple minutes longer. Add water, bouillon cubes and bring to a boil. Add lentils, barley, potato, and corn. Cook on low heat for 1 hour. Add more water if the soup gets to thick, and simmer a while longer to blend flavors.