Leek and Lentils Soup Vegetarian recipe

I have been cooking with lentils a lot lately. They are so incredibly delicious, nutritious, healthy and filling. They are also quick and simple to prepare. I am obsessed.

This leek and lentils soup has become another one of my family's favourite. Not only does it taste so good, it is also ridiculously healthy! Leek, lentils, onions, and loads of flavourful spices. It is very thick and creamy, more like a stew, and very hearty on its own.

The addition of vinegar at the end of cooking gives this soup a lovely tartness that brings out the rest of the flavours of the soup.

Serve with some roti prata or naan, and you have a perfect vegetarian dinner. Full of proteins, fiber and cozy flavours.

Leek and Lentils Soup

Ingredients:

100g green lentils - washed and drained
1 onion - chopped
4 garlic - minced
3 leeks, white parts only - chopped
3 celery - chopped
2 carrots - chopped
2 tbsp. butter
1 tsp salt
1 tsp black pepper
1 tsp ground cumin
1 tsp ground parsley
3 tbsp. tomato paste
2 tbsp. red wine vinegar
1 litre water


Instructions:

1. Heat butter over medium heat in a large soup pot, sauté garlic and onion till fragrant
2. Add leeks, season with salt, pepper, cumin and parsley, stir and cook until all are tender 
3. Add carrots, celery, cook for 2 minutes
4. Add lentils, water and tomato paste, and bring to a boil
5. Cover and gently simmer for about 45 minutes 
6. When lentils can be mashed easily with a fork, season with salt to taste, continue simmering until desired doneness and thickness
7. Add red wine vinegar, stir and serve warm