Potato Lentil Soup

Ingredients -

2 tablespoon Olive Oil
5 Garlic cloves, chopped
1 medium Onion, chopped
1 Leek, white part only, thinly sliced
1 medium Yellow Squash, chopped
1 Carrot, peeled and chopped
3 Potatoes, peeled and cut into chunks
2 cups Vegetable or Chicken Broth
1/2 cup Lentils, picked over and rinsed
2 cups Water
2 teaspoons Balsamic Vinegar
2 tablespoons Soy Sauce
1/4 cup chopped Fresh Parsley Leaves
2 tablespoons Sour Cream (optional)

Preparation:
In a heavy 4 quart pot, sauté garlic, onion and leek in olive oil until fragrant. Add other vegetables and sauté until translucent.

Add broth and cook until vegetables are tender, about 15 to 20 minutes. Place mixture in a food processor and blend until smooth.

Return above mixture to sauce pan and add lentils, water. Cook over medium heat until lentils are tender, about 15 to 20 minutes.

Season soup with vinegar and soy sauce. Sprinkle with parsley and top with sour cream.

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