Most of us have had a go at the traditional leek and potato soup and love it. But have you tried leek & lentil soup….? no? then please I urge you to try this – I am sure, once you taste this gorgeous, sweet, nutty and very nutritious soup, it will very quickly become part of your “must haves”. I have used the usual orange lentils which cook easily and kept this recipe simple, so simple, you need just bung everything in and turn the hob on! However, we do need to fry the leeks – this brings out the sweetness in the leeks and adds to the overall flavour. So, while the soup is simmering away, slice the leeks nice and thin and hum a merry tune and fry the leeks -it only takes about 8-10 minutes and is worth the effort.
Tip: Most lentil-based soups are versatile – you can also serve this as dal with rice or quinoa. Add a little cumin powder if you wish to spice it up a bit.
4 small, 2 meal- sized portions
1 cup (about 150 grams) orange lentils, rinsed
2 cloves garlic, chopped
1 inch piece ginger, chopped
½ teaspoon turmeric
1 medium tomato, quartered
2 medium leeks (about 300 grams), sliced thinly
3 tablespoons olive oil
Salt to taste
- Wash the lentils, add garlic, ginger, turmeric, tomato and 700ml water
- Bring to boil, lower heat and cover and cook for about 30 minutes until lentils are cooked. (When cooking lentils don’t put the lid on tight as the lentils will boil over and make an awful mess – place the lid loosely on the pan!)
- Add salt and check consistency of the soup at this point –if you prefer it thicker uncover and let it reduce, or add a little more water if you like a thin soup
- Fry the leeks in olive oil for about 8-10 minutes until the edges turn golden and the leeks are cooked
- Add to the soup and serve