Leek, Carrot and Lentil Stew

An easy stew, very warming on a cold winters day!

5 (large) carrots
5 leeks
1 onion
200g lentils (puy or red)
3 cloves of garlic
1 tin of tomatoes
water, vegetable soup powder, rosemary, thyme, salt

In a pot heat the oil and fry the onion. Add the leeks and carrots, cut into chunky pieces, the lentils and around 1l of water (to cover the stew). Season with rosemary and thyme. Cook for about half an hour, and then add tomatoes (with the juice), the garlic squeezed through a garlic press and season with some vegetable soup powder.
Serve with some rustic bread, for example the Baguette a l'ancienne from Pain Quotidien.