Red Lentil and Leek Soup

Combine some Leek and some Split Red Lentils. Add in some more veggies and some tomato to end up with a great soup. This Red Lentil and Leek soup is a great warmer on a cold day yet equally good when the temperature rises. This is a slow cooker version but it can be made in a regular pan too according to your preference.

Red Lentil and Leek Soup

Rating: 51

Prep Time: 15 minutes

Cook Time: 4 hours

Total Time: 4 hours, 15 minutes

Serving Size: 4 people

Red Lentil and Leek Soup

Deliciously warming bowl of this red lentil and leek soup is a great warmer on a cold winters day. Equally good when the weather is warmer though. Whatever the temperature, this filling and healthy soup is a definite winner when I serve it..

You may wonder why this recipe uses a slow cooker when the red lentils will cook in under 30 minutes in a regular pan. First reason is that it is almost a set and forget meal with only 5 minutes at the 2 hour mark and a couple more after 3½ hours. Reason 2 is that it can be left in the slow cooker beyond the end of cooking time to suit a busy household eating at different times. Finally, and perhaps most important, my opinion is that it enhances the flavour

Ingredients

  • 1 large Leek
  • 100g/½ cup Split Red Lentils
  • ½ small Green Pepper, deseeded and chopped
  • Small Brown Onion, peeled and sliced
  • 125g/4oz large White Mushroom, chopped
  • 200ml/½ cup passata or crushed tomato
  • 1-2 tsp mixed herbs to your taste
  • 2 Vegetable Stock Cubes
  • 1½ litres/6 cups Water
  • ground Sea Salt
  • Ground Black Pepper to taste

Method

  1. Trim the root from the leek then peel off the tough outer layer.Thinly slice up into the green part until it becomes a fairly dark green. The remainder can be used in making a vegetable stock on another occasion.
  2. Put the red lentils into a fine-mesh sieve and rinse well. Pick over for the occasional stray stone.
  3. Put all the ingredients except for the tomato, the salt and the stock cubes into a slow cooker. Cover and set to high for 2 hours.
  4. Add in the passata, the salt and the stock cubes plus a little extra seasoning if required. Reduce the slow cooker temperature to low and continue cooking for another 2 hours. Slow cookers vary in power so check after 90 minutes when the soup may be cooked. Continue to heat if it is not
  5. At this point the soup is ready to eat. However I find a better flavour develops if it is left overnight then re-heated.
  6. Either way, ladle the soup into bowls and serve with your choice of bread.

Notes

Rather than using water and stock cubes, your own stock could be used. Fairly easy to make and can be frozen for future use too.

http://experimentalchefs.com/red-lentil-and-leek-soup/

Comments are closed