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1 onion, chopped
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2 heaping Tablespoons garlic, minced
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15-20 baby red potatoes, cut in half
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2 cups (1 medium) rutabaga, chopped
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2 cups halved Brussels sprouts
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9 small/medium carrots
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6 cups water
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2 Tablespoon beef bouillon
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1 Tablespoon herb de Provence
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1 tsp salt
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1/2 tsp pepper
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1/3 cup flour
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1 cups leeks, chopped (optional)
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3 cups lentils (about 2 cans), rinsed and drained
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