Vegan leek, potato and lentil soup
This vegan leek, potato, and lentil soup is a hearty, comforting dish featuring tender lentils and potatoes simmered with fragrant leeks. Easy to make, it's perfect for a cozy meal any day of the week.
Cook time 20 min
Prep time 10 min
Ingredients:
1 cup leek4 cups water
1.50 cups vegetable broth
1/2 cup lentils
1 potato
1 dash salt
1 dash black pepper
This hearty and nutritious vegan leek, potato, and lentil soup is perfect for a cozy meal. Packed with flavor and simple ingredients, it's not only delicious but also easy to prepare. Whether you're a seasoned cook or a beginner, this recipe will warm your soul and satisfy your taste buds.
Instructions:
- Slice the leek into thin rounds, using both the white and light green parts.
- Peel and dice the potato into small cubes.
- Rinse the lentils thoroughly under cold water and set aside.
- In a large pot, add a small amount of oil or water over medium heat.
- Add the sliced leeks and sauté for about 5 minutes until they are soft and fragrant.
- Add the diced potatoes, lentils, 4 cups of water, and 1.5 cups of vegetable broth to the pot.
- Stir to combine all the ingredients.
- Add a dash of salt and a dash of black pepper to the pot.
5. Cook the Soup:
- Increase the heat to high and bring the mixture to a boil.
- Once boiling, reduce the heat to low and cover the pot.
- Simmer for 25-30 minutes, or until the lentils and potatoes are tender.
- For a creamier texture, you can use an immersion blender to purée the soup partially or entirely to your desired consistency.
7. Taste and Adjust Seasoning:
- Taste the soup and adjust the seasoning with additional salt and pepper if needed.
- Ladle the soup into bowls and serve hot.
- Enjoy with a slice of crusty bread or a sprinkle of fresh herbs like parsley, if desired.
Enjoy your warm and comforting bowl of vegan leek, potato, and lentil soup. This wholesome dish is perfect for any time of the year and can be easily customized with your favorite spices and herbs. Serve it with crusty bread or a fresh salad for a complete meal. Happy cooking!
Vegan leek, potato and lentil soup FAQ:
Cook the soup for 25-30 minutes on low heat after bringing it to a boil. This allows the lentils and potatoes to become tender.
Yes, you can substitute other types of lentils, but cooking times may vary. Green or brown lentils work best as they hold their shape, while red lentils cook faster and may give a creamier texture.
Store the soup in an airtight container in the refrigerator for up to 4 days. You can also freeze it in portions for up to 3 months.
The lentils and potatoes are done when they are tender and easily mashable with a fork. If they are still firm, continue simmering for a few more minutes.
Yes, you can sauté the leeks in water or vegetable broth instead of oil for an oil-free version.
Cooking Tips:
- Make sure to wash and thoroughly clean the leek to avoid any dirt or grit.
- You can use either green or brown lentils for this recipe, but avoid using red lentils as they tend to become mushy.
- For a creamier texture, blend half of the soup in a blender and then mix it back into the pot.
- Feel free to add other vegetables like carrots or celery for additional flavors and nutrients.
- Use freshly cracked black pepper for an enhanced aroma and taste.
Nutrition Facts
4 ServingsCalories 170kcal
Protein 8g
Carbohydrates 36g
Fiber 4.91g
Sugar 2.61g
Fat 0.47g
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