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Lentil and leek soup

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Ingredients

  • 3 tablespoon olive oil
  • 1/2 tablespoon onion, diced
  • 1 tablespoon large or 2 small celery ribs, finely chopped
  • 1 tablespoon carrot, finely chopped
  • 1 tablespoon large leek, white and tender green parts, cut in half lengthwise, well rinsed, and thinly sliced
  • 2 tablespoon garlic cloves, minced
  • 1 quart home-canned tomatoes, diced, or one 28-ounce can diced tomatoes
  • 1 cup red lentils, rinsed and drained
  • 4 cup vegetable stock
  • 1 cup bay leaf
  • 2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper

Preparation

Serving Directions:

Heat the oil in a large saucepan over medium-high heat.

Add the onions, celery, carrots, leeks and garlic and sauté until soft, which takes about 12 to 15 minutes.

Add the tomatoes, lentils, vegetable broth and bay leaf and bring to a boil.

Then lower the heat and simmer, partially covered, for about 1 hour, or until the lentils are tender.

Add the salt and pepper and remove the bay leaf.

For a more rustic or informal meal, serve the soup as is.

For a more "refined" meal, puree the soup in a food processor or blender until smooth, and then gently reheat it.

Ladle the soup into bowls, garnish with chopped parsley, and serve.