1 tb Olive Oil
1 c Chopped Leeks; White Part Only
1/4 c Finely Chopped Carrot
3 Garlic Cloves; minced
1/2 c French Lentils
1/2 c Green Or Brown Lentils
1/4 c Red Lentils
5 c Water
1 Bay Leaf
1 c Eight Vegetable Juice
1 tb Minced Fresh Dill Weed
1 ds Freshly Ground Black Pepper
Heat the oil in a nonstick Dutch oven over medium heat. Add leeks and cook, stirring often, until the leeks are wilted and begin to brown, 4 to 5 minutes. Add carrot and garlic and cook, stirring, 1 minute.
Add lentils, water, bayleaf and bring to a boil. Reduce heat, cover and simmer 35 minutes, or until lentils are tender.
Add juice and dill and simmer 5 minutes. Remove bay leaf and season with pepper.