Leek and Lentil Soup
This hearty leek and lentil soup is a winter warmer that’s nutritious, budget-friendly, and perfect for meal prep. Red split lentils provide a creamy texture and plant-based protein, while leeks and carrots add depth and sweetness. Ready in about an hour, this soup is ideal for busy home cooks looking for a comforting meal.
Equipment
- 1 Large cooking pot (minimum 1.6-litre capacity)
- 1 Sharp chef’s knife
- 1 Wooden spoon
- 1 Chopping board
- Measuring cups and spoons
- Optional: Immersion blender
- Optional: Ladle
- Optional: Kitchen scale
Ingredients
- Fresh Vegetables:
- 2 large leeks dark green parts removed
- 200 g carrots
- 3 garlic cloves
- Protein Base:
- 200 g split red lentils
- Optional: 1 cup cashews for creaminess
- Liquid Components:
- 1 litre vegetable stock
- 8 cups water
- Spices & Seasoning:
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1.5 teaspoons sea salt
- 0.5 teaspoon black pepper
- Optional: 3 tablespoons nutritional yeast for extra nutrition and flavour
Instructions
- Roast the Vegetables: Preheat your oven to 200°C (400°F). Chop the leeks, carrots, and garlic into uniform pieces. Drizzle with olive oil, season with salt and pepper, and roast:
- Carrots: 30-40 minutes
- Leeks: 25-35 minutes
- Garlic: 20-25 minutes
- Cook the Lentils: Rinse the lentils thoroughly to remove dust and debris. In a large pot, bring 1 litre of vegetable stock and 8 cups of water to a boil. Add the lentils and cook for 15-20 minutes until they begin to break down. Stir occasionally.
- Combine Ingredients: Once the vegetables are roasted, add them to the pot with the lentils. Stir in cumin, paprika, ground coriander, salt, and black pepper.
- Blend to Desired Texture: Use an immersion blender for a smooth soup or leave it chunky for a more rustic texture.
- Season to Taste: Adjust seasoning as needed. For extra flavour, stir in nutritional yeast.
- Serve and Enjoy: Ladle into bowls and garnish as desired. Serve with crusty bread or a side salad.