Comforting leek & lentil soup
This soup is nutricious an comforting , packing variety of vegetables. Especially great for a cold weather. Feel free to use some other root vegetables and pulses. It takes some chopping but otherwise super easy to make.
- 1 medium leek, without a green part, trimmed
- 2 medium carrots
- 1 can brown lentils (or 200g-250 g cooked lentils)
- 150 g Sweet corn (frozen or canned)
- 1.5 tbsp olive oil
- 1.5 liters vegetable stock (or natural veggie bullion cube dissolved in water)
- 2 stalks celery
- 2-3 tbsp nutritional yeast
- 1 tsp Marjoram and/or herbs de Provance
- salt & black pepper to taste
- 2-3 tbsp semolina (optional, for thickening)
- Fresh herbs for garnish (dill, parsley, chives)
- Thoroughly wash the leek, cut lengthwise, and finely chop into half-circles
- Warm up the oil in a soup pan. Clean and peel carrots and celery stalks (I usually peel the tough fibers with vegetable peeler), dice, or finely chop.
- When the oil is warm add the chopped vegetables and a pinch of salt, mix well and saute on medium heat for 8-10 mins till veggies start getting softer.
- Add the can of the lentils (with the liquid) to the pot and add the hot stock. If you want your soup to be thicker you can add semolina at this point.
- Reduce the heat to low, add nutritional yeast, herbs, salt, and pepper, stir well and simmer till carrots are soft.
- For the last 5 minutes of cooking add the corn. Remove from the heat, taste, and season if needed.
- Pour in bowls, garnish with fresh herbs and serve.