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
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.
Ingredients
- 1 large leek
- 1 large potato, diced
- 1/2 cup red lentils
- 1 litre water
- 1 Tbsp vegetable stock powder
- Salt and pepper
Method
- Cut the leek in half lengthways and wash well to remove any dirt, cut into approximately 1cm slices.
- Place all the ingredients in a large saucepan.
- Bring to a boil, reduce heat and simmer gently for approximately 20 minutes, stirring occasionally.
- 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.
- Taste and add seasoning if required.
- Serve with crusty bread.
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