Potato, Leek & Lentil Soup ★★★★1 review

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

Serves 1 | Prep time: 5 mins | Cooking time: 20 mins


  • 1 large potato, cut into chunks
  • 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 leek, finely chopped
  • 1/2 tsp cumin
  • 2 Tbsp chopped fresh parsley


  1. In a pot, sauté the chopped leek in a little oil until golden and add the cumin.
  2. Then add one cup of water and the potato chunks to the pot with the bay leaf, lentils and stock. Bring to the boil stirring often over a medium-high heat.
  3. Once the lentils have changed colour from red to a yellow and the potato is soft, turn down the heat and allow to simmer. Add the coconut milk and keep on a low heat for a further 10 min.
  4. Add more water if you want to thin out the soup.
  5. Top with fresh parsley to serve.


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  • no rating
  • Izzy ★★★★
    2 December 2020
  • 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.