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Leek & Lentil Soup

INGREDIENTS

  • 2 Litres Vegetable Stock
  • 150 g Red Split Lentils
  • 6 Carrots, finely chopped
  • 2 Medium Leeks, sliced (about 300 g) 
  • Parsley to garnish

INSTRUCTIONS

  1. Add the vegetable stock to a large pan, and heat. Add the lentils and bring to the boil. Let the lentils soften. 
  2. Add leeks and carrots to the pan, and season. Bring the stock back to a boil, then turn to a low heat and cover. Simmer for 45 - 60 minutes. To know it’s ready, the lentils will have broken down. 
  3. Garnish with parsley and serve with bread.