Thyme And Lentil Soup

Ingredients

• 1 medium potato, peeled and cubed
• 2 medium leeks, sliced in thin rings
• 1 carrot, peeled and sliced into thin semi-circles
• 1 (19 ounce) can green lentils, drained and rinsed
• 1 garlic clove, peeled and diced
• 2 teaspoons fresh lemon thyme leaves, removed from stalk (I often use regular thyme instead)
• 2 vegetable bouillon cubes, made into stock with about 1 and a half pints of water
• butter
• olive oil
• freshly grated black pepper