Creamy Leek and Lentil Soup

When it's cold outside, nothing warms you more than a hearty soup. This is a simple yet tasty leek and lentil soup, thickened with potatoes and spiced up with cumin and coriander with a zing of ginger. Ideal for vegans, just use plant-based butter instead.


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Ingredients:

  • 200g Lamb Brand Green lentils

  • 1tbsp Plant-Based/Butter

  • 1tsp Olive Oil

  • 3 Leeks

  • 2 Potatoes

  • 1/2tsp Lamb Brand Cumin Powder

  • 1/2tsp Lamb Brand Coriander Powder

  • 1/4tsp Ginger Root

  • 1 Vegetable Stock Cube

  • Salt & Pepper (to taste)

Directions:

  • 1. Rinse the lentils well until the water runs clear. Place them in a bowl and cover them in water. Let them rest overnight. (you can skip this step but then they will need more cooking time)

  • 2. The following day clean the leeks and slice them. Peel and cube the potatoes. Peel and grate the ginger root.

  • 3. In a deep saucepan heat up the oil and butter and fry the vegetables for 5 minutes, together with the ginger, cumin, and coriander.

  • 4. Add 500ml of water and the vegetable stock cube.

  • 5. Bring to a gentle boil and cover. Let it simmer for 30 minutes.

  • 6. Turn the heat off and blend everything.

  • 7. Discard the water from the lentils and add them to the soup. Bring it back to a gentle boil.

  • 8. Adjust with salt and pepper and let it simmer gently for another 30 minutes.

  • 9. If using dry lentils cook for at least an hour.

 

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