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.
- 1 tablespoon olive oil
- 2 leeks, chopped
- 1 onion, chopped
- 1 garlic clove, minced
- 1 small carrot, chopped
- 1 1⁄4 cups green lentils
- 1 bay leaf
- 2 liters vegetable stock
- 1 pinch thyme
- 1 tablespoon miso (optional)
- salt and pepper
- Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
- In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil.
- Drain the lentils and add them to the pan.
- Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil.
- Simmer for about an hour or until the lentils are soft enough to puree.
- Remove the bay leaf.
- Puree with a stick blender.
- Any leftovers will be good for freezing.
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.
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!)
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!