Best 4 Lentil And Leak Soup Recipes

Indulge in a hearty and comforting culinary experience with our Lentil and Leek Soup, a symphony of flavors that will warm your soul. This delectable soup, steeped in rustic charm, is a harmonious blend of earthy lentils, aromatic leeks, and a medley of vegetables, simmered to perfection in a savory broth. Accompanying this main recipe are three additional variations that cater to diverse dietary preferences and culinary inclinations: a Vegan Lentil and Leek Soup, a hearty and wholesome option for plant-based enthusiasts; a Slow Cooker Lentil and Leek Soup, a convenient and time-saving alternative for busy kitchens; and a Creamy Lentil and Leek Soup, a rich and velvety rendition that adds a touch of elegance to your meal. Embark on a culinary journey that nourishes both body and soul with our Lentil and Leek Soup and its delectable variations.

Let's cook with our recipes!

LENTIL VEGETABLE SOUP

Lentil Vegetable Soup image

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

Steps:

In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

LEEK AND GREEN LENTIL SOUP

Leek and Green Lentil Soup image

A tasty and filling soup. You could make many alterations to the recipe depending on your taste - add a potato for soup a little thicker, substitute barley for some of the lentils, add a stick of celery. The miso paste is optional but it adds flavour without having to add too much salt and pepper.

Provided by Bunny Erica

Categories Lentil

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
2 leeks, chopped
1 onion, chopped
1 garlic clove, minced
1 small carrot, chopped
1 1/4 cups green lentils
1 bay leaf
2 liters vegetable stock
1 pinch thyme
1 tablespoon miso (optional)
salt and pepper

Steps:

Rinse the lentils and leave to stand in water whilst preparing the rest of the veggies.
In a large soup pot saute leeks, onions, garlic and carrot until soft in the olive oil.
Drain the lentils and add them to the pan.
Add the the bayleaf, stock, thyme and miso paste if using, and bring to the boil.
Simmer for about an hour or until the lentils are soft enough to puree.
Remove the bay leaf.
Puree with a stick blender.
Any leftovers will be good for freezing.

LENTIL SOUP

Lentil soup image

Enjoy this filling veggie soup with red lentils, carrots and leeks. It's low in calories and fat and delivers three of your 5-a-day

Provided by Member recipe by bevieevey

Categories Lunch, Soup, Starter

Time 1h10m

Number Of Ingredients 5

Ingredients

2l vegetable or ham stock
150g red lentils
6 carrots, finely chopped
2 medium leeks, sliced (about 300g)
small handful of chopped parsley, to serve

Steps:

Heat the stock in a large pan and add the lentils. Bring to the boil and allow the lentils to soften for a few minutes.
Add the carrots and leeks and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, then reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like.

Nutrition Facts : Calories 219 calories, Fat 3 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 11 grams sugar, Fiber 9 grams fiber, Protein 12 grams protein, Sodium 1.4 milligram of sodium

CROCK POT CURRIED LENTIL-LEEK SOUP

Crock Pot Curried Lentil-Leek Soup image

Make and share this Crock Pot Curried Lentil-Leek Soup recipe from Food.com.

Provided by TishT

Categories Lentil

Time 7h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

3/4 cup dry lentils
1 (28 ounce) can crushed tomatoes
1 teaspoon curry powder
2 tablespoons fresh basil, chopped
1/4 teaspoon salt
1/8 teaspoon black pepper
1 leek, thinly sliced
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth

Steps:

Combine all ingredients in a slow cooker.
Cover and cook on low for 6 1/2 to 7 hours or until lentils are tender
Serve. For Vegetarian use vegetable broth.

Tips:

To save time, use pre-cooked lentils if you have them on hand.
Feel free to add other vegetables to the soup, such as carrots, celery, or potatoes.
If you like a creamier soup, blend a portion of the soup once it's cooked.
Serve the soup with a side of bread, crackers, or salad.
To make the soup ahead of time, cook it according to the recipe and then let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.

Conclusion:

This hearty and flavorful lentil and leek soup is a perfect meal for a cold day. It's easy to make and can be tailored to your own taste preferences. Whether you serve it as a main course or a side dish, this soup is sure to be a hit.