Lentil-Tomato Soup

INGREDIENTS:
3-4 T butter or fat for cooking
1 onion
2 leeks
1 red bell pepper
1 zucchini
2 cups of greens
2 cups of cooked lentils
1 bay leaf
2-3 cloves of garlic
1 T dried basil
1 T dried thyme
1-2 cups of GAPS-legal tomato sauce, stewed tomatoes or diced tomatoes
1 quart meat stock
salt and pepper to taste

 METHOD:

Melt butter or fat in a large pot.  Chop the onions and leeks and saute for about 5 minutes,  then add the other veggies, chopped.  Add the salt, spices and crush the garlic into the pot. 

Pour in the stock and tomatoes, and add the bay leaf.  Bring to a boil and simmer until the veggies are cooked and the flavors have had a chance to blend.  Add in the lentils and continue to cook until they are hot.

Remove from heat and adjust seasoning if necessary.