| 1 | Process the parsley in your food processor with the metal blade for 5 sec. With the motor running, drop the garlic into the feed tube and process for 10 sec. Add the carrots and celery. Pulse 8-10 times to roughly chop the vegetables. Reserve. |
| 2 | Coarsely chop the onions and the leek in the processor, reserve. Now, coarsely chop the tomatoes. |
| 3 | Heat the oil in a large stockpot. Stir in the carrot mixture and onion. Cook for 10 minutes. Add the tomatoes and cook an additional 5 minutes. Add the lentils and stir to coat with the oil. |
| 4 | Stir in the stock and water. (You may need to add additional water during the cooking so it doesn't become too thick.) |
| 5 | Bring to a boil and add the remaining ingredients, except for the cream. Simmer for 1 1/2 hours until the lentils are tender. |
| 6 | Remove the bay leaves and pour 2 cups of the soup into your processor and process until smooth. With the motor running, add the cream and process for 10 seconds. |
| 7 | Stir this puree into the soup and heat, but do not boil. |
| 8 | Serve immediately. |
