Leek and Green Lentil Soup

Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

A tasty and filling soup. You could make many alterations to the recipe depending on your taste - add a potato for soup a little thicker, substitute barley for some of the lentils, add a stick of celery. The miso paste is optional but it adds flavour without having to add too much salt and pepper.

Ingredients Nutrition

Directions

  1. Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
  2. In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil.
  3. Drain the lentils and add them to the pan.
  4. Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil.
  5. Simmer for about an hour or until the lentils are soft enough to puree.
  6. Remove the bay leaf.
  7. Puree with a stick blender.
  8. Any leftovers will be good for freezing.
Most Helpful

4 5

This was easy & delicious! I thought it looked better before pureeing - it looked 'muddy' afterwards. but THE PICKY ONE didn't pick out the carrots - instead she had seconds! great recipe, Bunny Erika! Made for PAC 9/07.

5 5

Super easy and tasted great!!! I followed the recipe to a T, with the exception of the stick blender, both of my kids loved it (which is rare!)

4 5

Fantastic recipe - very beginner friendly. We added an extra clove of garlic, omitted the miso and were a bit more generous with the thyme :) After making this soup roughly 10 times, it's more and more delicious with every attempt!