Leek and Lentil Soup

Recipe type: Dinner
Serves: 4-6
You might like to serve this soup with a scoop of cooked quinoa, millet or brown rice, and a sprinkle of freshly chopped Italian parsley or cilantro. It will keep in the fridge for several days and makes a lovely quick dinner fixin the winter, or a great lunch option to take to work.
  • 1½ cups organic red lentils
  • 4 Tbls. dried mixed Italian herbs
  • 2 leeks washed and chopped, coarse green stalks discarded, and the white ends sliced into coin sized rounds
  • 4 carrots chopped
  • 2 stalks of celery
  • 1 bunch of flat leaf parsley
  • 8 cups of vegetable broth
  • 4 Tbls. cold pressed extra virgin olive oil
  • Celtic sea salt and pepper to taste
  1. In a large saucepan, gently fry the lentils and herbs on low heat with a little olive oil until coated and combined. Add in all of the vegetables and combine well. Top with the broth, bring to a boil, and then simmer partially covered for about 1 hour. Stir frequently to prevent sticking, and add more water if required.
  2. Puree the soup in your blender (such as a Vitamix) in batches.
  3. Season with Celtic sea salt and cracked pepper to taste.