Black lentil soup

Slice the leek three quarters of the way down on each side, wash out the dirt and sand, then finely chop.

Roughly chop the garlic, finely chop the carrots, cut the potatoes into bite-sized cubes and dice the tomatoes.

Rinse and drain the black lentils.

Over medium heat, saute the leeks and garlic in olive oil 4 to 5 minutes.

Add the carrots and saute a few minutes. Stir in salt, cumin, sweet paprika, turmeric and optional cayenne.

Add the tomatoes and use their juices to deglaze. Add the lentils and potatoes and stir.

Add the water, turn up the heat and bring to a boil, watching it if covered.

Stir, then simmer on medium-low for 1 hour.

Blend about 5 to 6 cups of the soup on medium-high about 25 seconds and stir it back into the pot to thicken.

Serve garnished with chopped parsley and flaky salt.