Quick Lentil and Leek Soup

Growing up, lentil soup in our house meant opening a can and heating it up. My mom wasn’t much of a cook, and those mushy, brownish lentils were all I knew. It wasn’t until I started experimenting in my own kitchen that I discovered how different homemade lentil soup could be.

That’s when I stumbled upon the magic of adding leeks. These mild, onion-like vegetables bring a whole new dimension to lentil soup that canned versions just can’t match. And the best part? It’s actually easier to make than you might think – even my teenage daughter has mastered this recipe on her own.

What Kind of Lentils Should I Use?

Red lentils are the star of this soup, but you might notice there are actually a few different varieties at the store. Regular red lentils (also called masoor dal) are perfect for this soup because they break down quickly and create a naturally creamy texture without needing any additional thickeners. Unlike green or brown lentils that keep their shape, red lentils will soften and practically melt into your soup after about 15-20 minutes of cooking. If you can’t find red lentils, you can use yellow split peas or yellow lentils as a substitute – they’ll give you a similar consistency, though they might take a few extra minutes to cook. Just make sure to give your lentils a quick rinse and check for any small stones before adding them to your pot.

Options for Substitutions

This soup is pretty forgiving and works well with quite a few substitutions:

• Leeks: If you can’t find leeks, you can use 2-3 extra onions or a bunch of green onions instead. The flavor will be slightly different but still tasty.
• Red lentils: While red lentils are ideal because they cook quickly and break down nicely to create a creamy texture, you can use yellow lentils as a direct substitute. Brown or green lentils work too, but they’ll need about 10-15 minutes extra cooking time and won’t break down as much.
• Red chili pepper: Feel free to skip it if you don’t like heat, or swap it with a pinch of red pepper flakes or a dash of hot sauce. You can also use jalapeño instead.
• Vegetable broth: You can use chicken broth if you’re not keeping it vegetarian, or even water with some extra seasonings and a vegetable bouillon cube.
• Parsley/cilantro: These are totally optional – you can skip them or use other fresh herbs like dill or chives. Some people really don’t like cilantro, so parsley is usually a safe choice.
• Olive oil: Any neutral cooking oil works fine here – try vegetable oil, canola oil, or even coconut oil for a slightly different flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking lentil soup is not washing the lentils thoroughly before use, which can leave you with a gritty texture and cloudy broth – rinse them in cold water until it runs clear. Another common error is adding salt too early in the cooking process, as this can make lentils tough and slow to soften; instead, wait until the lentils are tender before seasoning your soup. When it comes to leeks, many cooks forget to clean between the layers where dirt often hides – slice them lengthwise and rinse thoroughly under running water to avoid a gritty soup. For the best flavor development, don’t rush the process of sautéing your vegetables – giving your onions, leeks, and carrots enough time to soften and slightly caramelize (about 8-10 minutes) will create a richer, more flavorful base for your soup.

What to Serve With Lentil and Leek Soup?

This warming lentil and leek soup pairs perfectly with a chunk of crusty bread – I love a rustic sourdough or whole grain loaf for soaking up all those tasty bits at the bottom of the bowl. Since this soup is pretty hearty on its own, you don’t need much else to make it a complete meal. If you’re feeling like adding something extra, a simple side salad with mixed greens and a light vinaigrette works great. For a Mediterranean touch, try serving it with warm pita bread and a dollop of plain yogurt on top of the soup – this adds a nice tangy contrast to the earthy lentils.

Storage Instructions

Keep Fresh: This cozy lentil and leek soup tastes even better the next day! Pop it in an airtight container and keep it in the fridge for up to 5 days. The flavors will continue to develop, making each bowl more delicious than the last.

Freeze: Got leftovers? This soup is perfect for freezing! Let it cool completely, then transfer to freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well for up to 3 months in the freezer – perfect for those busy weeknights when you need a quick meal.

Warm Up: When you’re ready to enjoy your soup again, simply heat it on the stovetop over medium heat, stirring occasionally. If it seems a bit thick after storage, just add a splash of water or broth to reach your desired consistency. Don’t forget to taste and adjust the seasoning before serving!

Preparation Time	15-20 minutes
Cooking Time	50-60 minutes
Total Time	65-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 30-35 g
• Fat: 15-20 g
• Carbohydrates: 100-110 g

Ingredients

• 4 whole carrots
• 3 leeks
• 1 onion
• 3 cloves of garlic
• 1 red chili pepper
• 1 cup dried red lentils (150 g)
• 1.5 liters vegetable broth
• Parsley or cilantro for garnish
• Salt and pepper to taste
• Olive oil

Step 1: Prepare the Oven and Vegetables

Preheat your oven to 200°C (400°F).

Begin by removing the tops and tails from the leeks and carrots, then chop them into 1 cm rounds.

Slice the onion into half-moon shapes.

Peel the cloves of garlic and roughly chop the chili, removing the seeds.

Arrange all these prepared vegetables on a baking tray.

Step 2: Season and Roast the Vegetables

Drizzle the vegetables on the baking tray with olive oil, then season generously with salt and pepper.

Toss everything together to ensure even coating.

Place the tray in the preheated oven and roast for 30-40 minutes, until the carrots have softened slightly and the vegetables are lightly golden.

Step 3: Blend the Roasted Vegetables

Once the vegetables are cooked, transfer them to a food processor.

Add half of your vegetable stock and blend the mixture for about 2 minutes until smooth.

This forms the base for your soup.

Step 4: Cook the Soup

Pour the blended vegetable mixture into a large saucepan placed over medium heat.

Add the remaining vegetable stock and the lentils to the pan.

Bring the mixture to a boil, then reduce the heat and allow it to simmer gently for 20 minutes until the lentils are tender.

Stir occasionally to prevent sticking.

Step 5: Season and Serve

Taste the soup and adjust the seasoning with more salt and pepper if necessary.

Once well-seasoned, serve the soup hot with a crack of black pepper on top and some freshly chopped parsley for garnish.

Enjoy your hearty and flavorful roasted vegetable soup!