French Green Lentil Soup

This recipe comes from the detox phase of the Ultrametabolism cookbook. It is stew-like from its thickness, very flavorful and surprisingly delicious. If it becomes too thick, add a little extra stock or water. (Fresh stock is always best if you have the time to make it.)

3 tablespoons extra-virgin olive oil
1/2 cup diced leek )(1 1/2 oz)
1/4 cup minced shallots
1/2 teaspoon minced garlic
1 cup diced carrots
1/2 cup diced celery
1/2 cup celery leaves
1 15oz can chopped tomatoes (Muir Glen organic preferred)
1/2 pound (2 cups) French green lentils, washed and picked over
5 cups organic low sodium chicken stock or vegetable broth
1 multibranch sprig of fresh thyme
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Heat the extra-virgin olive oil in a large saucepan over medium-high heat. Add the leek, shallots and garlic. Cook, stirring for about 3 minutes, until the shallots are translucent. Add the carrot, celery, and celery leaves. Cook for about 3 minutes until the celery is softened.

Add the tomatoes, lentils, stock or broth, thyme, salt and pepper. Bring to a simmer and cook, uncovered until the lentils are soft, about 1 hour and 15 minutes. The cooking time of the lentils may vary. Remove the thyme sprig before serving.