Leek and Lentil Soup
A hearty, healthy leek and lentil soup that is naturally vegan, full of flavour and perfect for cold nights. Sweet, soft leeks pair with earthy lentils, and coconut milk adds a creamy finish. Ideal for weeknight suppers or batch-cooked lunches.
Equipment
- Digital scales
Ingredients
Soup
- 200 g Red lentils
- 100 g Leek
- 25 g Ginger
- 25 g Garlic
- 400 ml Coconut milk
- 500 g Vegetable stock
- 1 teaspoon Cumin powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Coriander powder
- 1 tablespoon Olive oil
- 2 teaspoon Salt
- ½ Juice of lime
Garnish
- 80 g Spring onion
- 2 Jalapeño one green, one red
- 1 tablespoon Olive oil
Instructions
Garnish
- Wash and pat dry the spring onion. Finely slice the white part of the spring onion and set aside. Then slice the green part and set it aside separately.
- Wash and pat dry the chillies. Finely slice the chillies into rings.
- Heat the oil in a pot over a medium heat, and fry the white parts of the spring onion for a minute. Then add the chillies and fry for a minute. Finally, turn off the heat and add the green part of the spring onion. Fry for a minute, then transfer the mixture to a bowl. Set aside.
Soup
- Soak and rinse the lentils, until the water runs clear.
- Thoroughly wash the leek and ginger. Pat dry.
- Cut the leek in half lengthwise, then slice both the white and light green parts. Save the deep green part for stock.
- Slice the ginger, then julienne it, and then finely chop it. (see the video)
- Peel and finely chop garlic.
- In the same pot used to fry the garnish, add the olive oil. Over a medium heat, fry the leek until soft, and then add the garlic and ginger and fry until soft (about one minute).
- Rinse and drain lentils.
- Add the spices and stir. Then add the drained lentils, followed by the Vegetable stock, Turmeric and salt. Cover and bring to a boil. Once boiling, lower the heat to medium and simmer until the lentils are cooked. It should take about 10 minutes. We want the lentils to be cooked and soft, pressed between the fingers, not mushy.
- Once the lentils are cooked, add the coconut milk and simmer for five minutes.
- Once ready, serve hot, garnished with the fried jalapeno peppers and spring onion.
Nutrition
Calories: 478kcal (24%)Carbohydrates: 44g (15%)Protein: 16g (32%)Fat: 28g (43%)Saturated Fat: 19g (119%)Polyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 1707mg (74%)Potassium: 889mg (25%)Fiber: 17g (71%)Sugar: 4g (4%)Vitamin A: 986IU (20%)Vitamin C: 22mg (27%)Calcium: 98mg (10%)Iron: 9mg (50%)
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