Leek and Green Lentil Soup

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.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 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

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.