Potato, Leek & Lentil Soup

Leeks add a wonderfully sweet and delicate taste to this nourishing bowl of goodness.


  • 1 large potato
  • 1 bay leaf
  • 1/2 cup red lentils
  • 1/2 tsp Massel salt-reduced stock powder
  • 1/2 cup low fat coconut milk
  • 1/2 cup sliced leek
  • 1/2 tsp cumin
  • 2 Tbsp chopped fresh parsley


  1. Peel, chop and boil 1 large potato. Once soft drain the liquid and set the potatoes aside.
  2. While they are cooking, add one cup of water to a pot with the bay leaf, lentils and stock. Slowly bring to the boil stirring often.
  3. Once the lentils have changed colour from red to a yellow, turn down the heat and allow to simmer. Then add the potato and coconut milk.
  4. Wash and finely chop 1/2 a cup of leek and fry until golden in a little oil. Once golden add to the potato lentil mix and keep on a low heat for a further 10 min.
  5. Add more water if you want to thin out the soup.
  6. Top with parsley to serve.

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  • Samantha
    17 April 2017

    I used all of the ingredients but changed the preparation. I sautéed the leeks then toasted the cumin and then added the water, milk and potatoes. Delicious and the kids love it.