Leek, Potato and Lentil soup

You can make this soup a little thicker or thinner by adding an extra potato or more stock water as desired. If you want to spice it up, add a sprinkle of chilli flakes for a bit of extra flavour.


  • 1 large leek
  • 1 large potato, diced
  • 1/2 cup red lentils
  • 1 litre water
  • 1 Tbsp vegetable stock powder
  • Salt and pepper


  1. Cut the leek in half lengthways and wash well to remove any dirt, cut into approximately 1cm slices.
  2. Place all the ingredients in a large saucepan.
  3. Bring to a boil, reduce heat and simmer gently for approximately 20 minutes, stirring occasionally.
  4. Blend until smooth, either in a blender, or in the pan with a hand held stick blender. If you want a slightly thinner soup you can add a little more water at this stage.
  5. Taste and add seasoning if required.
  6. Serve with crusty bread.

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Guest Blogger Monique Luci

Close to two years ago I stumbled upon a documentary called Earthlings. Little did I know that my life was about to change in an instant and my journey to veganisim was born. See all recipes by Monique

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