In a saucepan, pour vegetable oil. Onions finely chop and throw in the pan until it is fried until transparent, three carrots on a coarse grater. When onion is ready, throws the carrots, bring to soft.

Add salt and seasonings.

Pour in 2.5 liters of boiling water and bring to a boil. You can use any broth, but most likely he will score all tastes. Throws the lentils and cook for 15 minutes - cooking time of lentils. If you want the soup thicker, add 200 grams of lentils. Add the tomato paste and cook for another 2-3 minutes. Cut the leek into thin rings.

Turn off the burner and tosses the chopped leeks. Infuse and soup is ready! I love it when leeks are not completely ready yet, ie, slightly crispy in the soup, but if you are not a fan of such food, it is possible to throw into the soup 5 minutes before cooking, and then it will be soft but will not lose its color. Optional, together with the leeks in the soup, you can add the garlic.