Leek, Celery and Lentil Soup

I had some leeks from my Azure Standard order, and celery from a 4 pack at Costco (yes, both were organic, thank you).  I had it in my head to do a variation on potato and leek soup, but found that after a day full of cooking and a baking I didn't feel like cutting up potatoes.  So I did what I once feared and kept myself clear of .... yes, I improvised.  *gasp*  A few years ago if I deviated from a recipe I felt like I would either A)  screw it up or B)  go to cooking hell.  I've only really ever done A, which seems to be par for course when you're starting out with this whole cooking business.  ;) 

Anywho...

 

Ingredients

6 cups water

2 Rapunzel Bouillon Cubes

4 medium leeks, cut in half and sliced

1 bunch celery, sliced

1 cup dry lentils

1 Tbsp. Spike Seasoning

2-3 sprigs fresh thyme

1-2 sprigs fresh rosemary

salt and pepper to taste

1/4 cup feta crumbles (optional if wanting Vegan) 

1/4 cup shredded parmesan (optional if wanting Vegan) 

1/4-1/2 cup cream, half & half or milk (optional optional if wanting Vegan) 

Pour 6 cups of water into a stock pot, add 2 cubes of Rapunzel and bring to a boil (or until the Rapunzel cubes have dissolved).  Add in leeks, celery, lentils, Spike Seasoning, and fresh thyme and rosemary.  Cook on medium heat until lentils are soft, but not mushy (about 35 minutes roughly, but times will vary).  Remove rosemary and thyme sprigs.  Use a potato masher and go around mashing things up a little bit, or not.  If you're not going for vegan you can add in a little milk/half & half/cream to make it more like a potato leek soup, or not.  Top with a bit of parmesan, feta, and pepper.