Description
This Vegan Red Lentil Leek Soup is packed with nutrients and flavor. It gets it’s creamy texture from the lentils which also make it hearty and filling.
Ingredients
2 tbsp olive oil
1 cup white onion, sliced thin
2 medium carrots, peeled and sliced thin
1 shallot, finely chopped
2 cloves garlic, minced
2 leeks, chopped*
1 zucchini, chopped
1/2 tsp salt
dash of pepper
4 cups vegetable broth
1 cup dried red lentils
1 tsp cumin
1 bay leaf**
juice of 1/2 lemon
salt
Optional Toppings:
lemon slices
alfalfa sprouts
coconut cream***
Instructions
Heat olive oil in a large stockpot or dutch oven
Add the onions, carrots and shallot, working with a wooden spoon sauté 2-3 minutes
Add the garlic, leeks and zucchini
Season with salt and pepper
Sauté 4-5 more minutes until all the vegetables start to soften
Pour in the vegetable broth and add stir in the red lentils, cumin and add the bay leaf
Bring the soup to a boil
Cover and reduce to simmer for at least 20 minutes and up to an hour
Finish the soup off with lemon juice and salt to taste
Serve warm in soup bowls and garnish with optional toppings
Notes
*use only the light green and white part of the leek, see post for more details.
**just for seasoning, remove before eating
***if you are not concerned about keeping the recipe vegan you could also use heavy cream or greek yogurt
Soup keeps well refrigerated up to 5 days or frozen up to 3 months. If freezing, defrost on the stovetop over medium-low heat.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
Keywords: #wintersoups, #redlentilsoup, #lentilsoup, #heartysoups, #vegetablesoup, #vegansoup