Creamy Leek and Lentil Soup
When it's cold outside, nothing warms you more than a hearty soup. This is a simple yet tasty leek and lentil soup, thickened with potatoes and spiced up with cumin and coriander with a zing of ginger. Ideal for vegans, just use plant-based butter instead.
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Ingredients:
200g Lamb Brand Green lentils
1tbsp Plant-Based/Butter
1tsp Olive Oil
3 Leeks
2 Potatoes
1/2tsp Lamb Brand Cumin Powder
1/2tsp Lamb Brand Coriander Powder
1/4tsp Ginger Root
1 Vegetable Stock Cube
Salt & Pepper (to taste)
Directions:
1. Rinse the lentils well until the water runs clear. Place them in a bowl and cover them in water. Let them rest overnight. (you can skip this step but then they will need more cooking time)
2. The following day clean the leeks and slice them. Peel and cube the potatoes. Peel and grate the ginger root.
3. In a deep saucepan heat up the oil and butter and fry the vegetables for 5 minutes, together with the ginger, cumin, and coriander.
4. Add 500ml of water and the vegetable stock cube.
5. Bring to a gentle boil and cover. Let it simmer for 30 minutes.
6. Turn the heat off and blend everything.
7. Discard the water from the lentils and add them to the soup. Bring it back to a gentle boil.
8. Adjust with salt and pepper and let it simmer gently for another 30 minutes.
9. If using dry lentils cook for at least an hour.
