Lentil Stew

1. Soak lentils for at least 8 hours. Before cooking rinse well.

2. Peel and chop the carrots and onion.

3. Preheat a large soup pot over medium heat. Sauté the onion in olive oil, along with a dash of salt, for about 5 minutes.

4. Add the garlic, thyme, celery seed, pepper, and salt and sauté a minute more.

5. Add the lentils, carrots, tomatoes, bay leaves, and vegetable broth. Cover pot and bring to a boil.

6. Stir occasionally for about 20 minutes, until lentils are slightly softened.

7. While that's simmering, peel and chop the potatoes into one inch cubes, and chop the white and green parts of the leeks into 1 inch pieces.

8. Add potatoes and leeks. Lower heat to simmer. Cover and cook for about 20 - 30 more minutes, until potatoes are fork tender and lentils are soft.

9. Let sit for at least 30 minutes to allow the flavors to meld. Remove the bay leaves before serving.