Leek and Green Lentil Soup
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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:
- 1hr 20mins
- Serves:
- Units:
3
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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
- 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.
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RECIPE MADE WITH LOVE BY
@Bunny Erica
Contributor
@Bunny Erica
Contributor
"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."
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