Leek, Tomato, Potato & Lentil Soup
2 tomatoes, very finely diced
1 leek, cut in halves lengthwise then cut into crescents
4 medium potatoes, cut into very small cubes
4 cups liquid vegetable stock
1½ cups cooked brown lentils
Heat a pot over a high heat. Add a quarter of a cup of vegetable stock. Add the sliced leeks and stir, then cover with a lid. Reduce the heat and braise for a couple of minutes until the leeks are soft. Add the potatoes, the diced tomatoes and three and a half cups of the vegetable stock and the cooked lentils. Cover with a lid and cook until the potatoes are soft. After about 15 minutes remove the lid. Check to see if the potatoes are cooked, then season to taste.
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