Lentil & Leek Veggie Soup

2 cups dry lentils
1 cup diced onion
1 1/2 cup sweet corn (canned) drained
2 large bell peppers diced (your choice of color)
1 cup matchstick carrot strips
3 leeks cleaned and diced
8 roma tomatoes peeled and diced
8 cups of water
Season to taste
2 Tbspn Extra Virgin Olive Oil

Heat 2 Tbspn EVOO in large stock pot (8 quarts). Add onion, corn, carrots, peppers, leeks & tomatoes and seasonings to taste. Saute over low-medium heat for 15 minutes until tender or to your preferred texture. In a separate large sauce pan, bring 8 cups of water to a rolling boil. Once the water is at a rolling boil, add lentils and boil for 20-25 minutes depending on your preference. Once the lentils have reached their desired consistency, add the lentils to the vegetables and cook for an additional 5-10 minutes and add any additional seasonings you wish to add at this time. Makes 18 - 1 1/2 cup servings

Number of Servings: 18

Recipe submitted by SparkPeople user RAJAMIDORI.