Black lentil soup

Slice the leek down three quarters of the way, turn it and slice again, wash out the dirt and finely chop.

In a stock pot over medium heat add the olive oil, leeks and garlic and saute four to five minutes.

Add the carrots and saute a few minutes, then the salt, cumin, sweet paprika, turmeric and optional cayenne; stir.

Add the diced tomatoes and use their juices to deglaze the pan.

Add the black lentils and potatoes, stir, then add the water, stir and bring to a boil, covered but watched so it does not boil over.

At the boil stir and simmer on medium low for one hour.

Transfer about five to six cups to a blender, blend on medium high about 25 seconds and pour it carefully back into the pot; stir.

Garnish with chopped parsley and flaky salt.