This hearty lentil and leek soup is perfect for cozy evenings. Packed with nourishing vegetables like carrots, potatoes, and leeks, it’s rich in flavor and full of healthy ingredients. The addition of a spiced butter sauce gives it an aromatic kick that elevates the soup to something special. Whether enjoyed as a main dish or as a starter, this soup is a satisfying and wholesome meal.
Preparation Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4-6
Ingredients:
For the Soup:
- 3 leeks (cleaned and chopped)
- 1 potato (chopped into small cubes)
- 1 carrot (chopped into small cubes)
- 1 onion (chopped)
- 2 cloves garlic (chopped)
- 1/2 tea glass (about 40 ml) olive oil
- 1 tablespoon sugar (optional, for caramelizing onions)
- 1 cup (200 g) lentils (washed)
- 6 cups (1.5 liters) cold water
- 2 cups (500 ml) bone broth (or vegetable broth for a vegetarian option)
- Juice of 1 lemon
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1/2 teaspoon turmeric
- Salt to taste
For the Spiced Butter Sauce:
- 1 heaping tablespoon butter
- 1 heaping tablespoon red pepper flakes
Directions:
- Prepare the Vegetables:
Start by chopping the leeks, potato, carrot, and onion. Finely chop the garlic cloves and set them aside. - Heat the Oil:
Add olive oil to a large pot over medium heat. Once hot, add the chopped onions and sugar. Stir occasionally, letting the onions caramelize until golden. - Add Vegetables:
Add the chopped carrots and potatoes to the pot, mixing well. Cook for a few minutes, then add the chopped garlic. - Cook the Leeks:
Add the chopped leeks to the pot, stirring everything together. Continue cooking for a few more minutes until the vegetables soften. - Add Lentils:
Add the washed lentils to the pot and mix well to combine. - Pour in Water and Broth:
Add 6 cups of cold water and stir. Once the water starts boiling, add the bone broth, mix, and adjust the heat to medium. - Simmer the Soup:
Cover the pot with a lid and cook for 30 minutes or until all vegetables and lentils are tender. - Blend the Soup:
Use an immersion blender to puree the soup until smooth. Check the consistency; if it’s too thick, add more water until desired consistency is reached. - Season the Soup:
Add lemon juice, cumin, black pepper, turmeric, and salt to taste. Stir to combine and let the soup simmer for another 5 minutes to let the flavors meld. - Prepare the Spiced Butter Sauce:
In a small pan, melt butter over medium heat. Add the red pepper flakes and cook for 1-2 minutes until fragrant. Drizzle the spiced butter sauce over the soup just before serving.
Serving Suggestions:
- Serve with a slice of crusty bread for dipping.
- Add a dollop of plain yogurt or sour cream for extra creaminess.
- Garnish with fresh parsley or cilantro for a fresh, herby flavor.
- Pair with a side of roasted vegetables for a hearty meal.
- Enjoy with a light salad, such as a simple cucumber and tomato salad.
Cooking Tips:
- For a creamier texture, you can add a splash of coconut milk or cream after blending.
- Adjust the seasoning to taste; the soup may need a little more salt depending on the broth you use.
- If you don’t have an immersion blender, you can blend the soup in batches in a regular blender.
- For a deeper flavor, try roasting the vegetables before adding them to the pot.
Nutritional Benefits:
- Lentils are a great source of protein and fiber, making this soup filling and nourishing.
- Leeks provide antioxidants and are good for heart health.
- Potatoes and carrots are rich in vitamins and minerals, adding a comforting texture to the soup.
Dietary Information:
- Vegetarian: Yes (if using vegetable broth).
- Gluten-Free: Yes.
- Dairy-Free: Yes (if using dairy-free butter and broth).
- Nut-Free: Yes.
Nutritional Facts (per serving):
- Calories: 200 kcal
- Protein: 12g
- Carbohydrates: 35g
- Fat: 5g
- Fiber: 9g
Storage:
- Store any leftover soup in an airtight container in the fridge for up to 3 days.
- To freeze, let the soup cool completely and store in freezer-safe containers for up to 3 months. Reheat thoroughly before serving.
Why You’ll Love This Recipe:
- It’s a hearty and comforting soup with simple ingredients.
- Packed with nutritious vegetables and legumes.
- The spiced butter sauce adds a unique flavor twist that elevates the soup.
- It’s easy to prepare and can be made ahead for meal prep.
Conclusion:
This lentil and leek soup is perfect for a satisfying, nutritious meal. With the warming spices and creamy texture, it’s a comforting dish for cold weather. The spiced butter sauce brings an unexpected depth of flavor that will make this soup stand out. Whether enjoyed as a light dinner or a filling lunch, it’s a recipe you’ll return to again and again.
Frequently Asked Questions (FAQs):
- Can I make this soup ahead of time? Yes, this soup can be made ahead and stored in the fridge for up to 3 days. It actually tastes even better the next day after the flavors have had time to meld.
- Can I use canned lentils instead of dried? Yes, you can use canned lentils. Just make sure to drain and rinse them before adding them to the soup.
- Can I make this soup vegetarian? Yes, simply substitute the bone broth with vegetable broth for a vegetarian version.
- Can I freeze this soup? Yes, this soup freezes well for up to 3 months. Just store it in a freezer-safe container.
- What can I use instead of leeks? If you don’t have leeks, you can substitute with onions or a mix of onions and celery.
- Can I add other vegetables? Absolutely! Feel free to add spinach, kale, or any other vegetables you like.
- How can I thicken the soup? If the soup is too thin, you can simmer it for a little longer to reduce it, or blend more of the soup for a thicker consistency.
- What if I don’t have an immersion blender? You can use a regular blender. Just blend in batches, being careful not to burn yourself with the hot soup.
- Can I make the soup spicier? Yes, you can add more red pepper flakes or a pinch of cayenne pepper to increase the heat.
- What kind of bread goes best with this soup? A crusty baguette, sourdough, or even garlic bread pairs wonderfully with this soup.