Leek and Bean Soup

1 small carrot
1 leek
1/4 apple
1 cup bean sprouts
2 cups (or more) beans, (either canned, fresh, or presoaked)
1 cup lentils (dehydrated, canned, precooked, fresh, whatever—as long as they can be cooked in the time allotted)
5 cups veg stock

Coarsely chop or grate the carrot. Slice the leek, using as much as possible, making sure the insides are clean. Coarsely chop the apple.

Combine all ingredients in a pot and simmer until veg are tender. Don’t cook too long or you will destroy the flavor of the leeks.

This is very nice with some brown sugar added just before eating.