Leek, potato and lentil soup
This leek, potato, and lentil soup is a comforting blend of mild leeks, earthy lentils, and creamy potatoes, making it perfect for chilly days. It's simple to prepare and ideal for vegetarians or anyone looking for a hearty plant-based meal.
Cook time 20 min
Prep time 5 min
Ingredients:
1 cup leek4.50 cups vegetable broth
1/2 cup lentils
1 potato
1 dash salt
1 dash black pepper
This delicious leek, potato, and lentil soup is a comforting and nutrient-packed meal that's perfect for chilly days. Combining the mild sweetness of leeks, the earthiness of lentils, and the creaminess of potatoes, this soup is both satiating and simple to prepare. It's an ideal dish for both vegetarians and anyone looking to incorporate more plant-based meals into their diet.
Instructions:
- Clean the leek thoroughly to remove any grit or dirt. To do this, cut off the root end and the tough dark green leaves, then slice the leek in half lengthwise. Rinse under running water, fanning the layers to ensure all dirt is removed, then chop into small pieces.
- Peel the potato and dice it into small cubes.
- In a large pot, bring the vegetable broth to a boil over medium-high heat.
- Once the broth is boiling, add the chopped leeks, diced potato, and lentils to the pot. Stir to combine.
4. Season the Soup:
- Add a dash of salt and a dash of black pepper to the pot. Adjust these amounts based on your taste preference.
- Reduce the heat to low and cover the pot. Let the soup simmer for about 25-30 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
- For a smoother soup, use an immersion blender to partially or fully blend the soup to your desired consistency. Alternatively, you can transfer the soup in batches to a regular blender, blend carefully, and return it to the pot.
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Ladle the soup into bowls and serve hot. Optional garnishes include a drizzle of olive oil, a sprinkle of fresh herbs like parsley, or a dollop of sour cream.
- Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a little extra broth or water if the soup has thickened.
Enjoy your hearty leek, potato, and lentil soup as a main course or a starter. Its wholesome flavors and smooth texture make it a satisfying dish for any occasion. Whether you’re serving it to guests or enjoying a bowl on a cozy evening at home, this soup is sure to be a hit.
Leek, potato and lentil soup FAQ:
Simmer the soup for about 25-30 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking.
Yes, you can use other types of lentils, but cooking times may vary. Red lentils will cook faster and break down more, while green or brown lentils may take longer to become tender.
A large pot is recommended to hold all the ingredients and allow for simmering. A pot that holds at least 6 quarts should be sufficient.
Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, adding a little extra broth or water if needed.
Yes, this soup can be frozen. Allow it to cool completely, then transfer to airtight containers or freezer bags, and store for up to 3 months. Thaw and reheat gently when ready to serve.
Tips:
- Thoroughly rinse the leeks to remove any hidden dirt or sand. Peel and dice the potato to ensure it cooks evenly.
- Sauté the leeks in a little olive oil until they become soft and fragrant before adding the remaining ingredients. This enhances the flavor of the soup.
- For a smoother texture, you can blend the soup once it's cooked. If you prefer a chunkier soup, simply mash some of the potatoes with a fork while leaving some pieces whole.
- Adjust the salt and pepper to taste. You can also add a splash of lemon juice or a sprinkle of fresh herbs like parsley or thyme for extra flavor.
Nutrition per serving
4 ServingsCalories 180kcal
Protein 9g
Carbohydrates 36g
Fiber 4.91g
Sugar 3.60g
Fat 0.59g
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