Clean the leek: Slice the leek into rounds and transfer to a bowl of cold water. Agitate the water to make sure the leeks get cleaned really well the let them soak for 5 minutes for any sand and grit to sink to the bottom of the bowl. Prepare a clean lint free tea towel and using a spider ladle or your hands scoop out the clean leeks and place them on top pf the towel then pat dry (they should all be floating on top of the water by now).

Preheat your heavy bottom soup pot over medium heat. Add a light drizzle of olive oil and sauté the leeks, carrot and celery until fully softened and they begin to get some nice golden brown color around the edges and brown bits on the bottom of the pan. (Turn up the heat a little bit if need be but keep a close eye on the aromatics so nothing burns).

Push the veggies to the side of the pot and add another drop of olive oil in the center then drop in the minced garlic. Sizzle for about a minute until fragrant then give everything a good stir.

Add the splash of white wine if using and with a flat end wooden spoon scrape any brown bits that have formed on the bottom of the pan. Reduce until almost evaporated then add the lentils, herbs, water, shoyu and bring to a boil. Partially cover with a lid and adjust your heat to medium low so that there’s a constant simmer all throughout the pot.

Cook the soup for 20 minutes then add the potatoes. Bring the pot back to a gentle boil and cook another 20 to 25 minutes until both the lentils and potatoes have cooked through. (Stir often during the final stage of cooking to make sure no lentils stick to the bottom of the pot and burn.)

Adjust seasonings to taste with salt and pepper and discard the herb sprigs. Serve garnished with the parsley and crusty bread or bruschetta.