Leek, Carrot and Lentil Soup
This leek, carrot and lentil soup is packed with roasted veggies and lentils, making it a warm and hearty meal for a cold winter's day.
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Servings: 4 people
- 4 carrots
- 3 leeks
- 1 onion
- 3 cloves garlic
- 1 red chili
- 150 g dried red lentils
- 1.5 L vegetable stock
- parsley to serve
- salt & pepper
- olive oil
Preheat the oven to 200 degrees C (400f).
Remove the tops and tails from the leeks and carrots. Chop all in to 1 cm rounds.
Slice the onion in to half moons.
Peel the cloves of garlic.
Roughly chop the chilli and remove the seeds.
Arrange all of the above on a baking tray, drizzle with olive oil and season generously with salt and pepper.
Roast for 30-40 min until the carrots have softened slightly and the vegetables are lightly golden.
Once cooked, add the vegetables to a food processor with half of the stock and blend for 2 min until smooth.
Add the mixture to a large saucepan over medium heat with the remaining vegetable stock and the lentils.
Bring to a boil then reduce the heat and simmer gently for 20 min until the lentils are tender.
Taste and season with more salt and pepper if needed.
Serve with a crack of black pepper and some chopped parsley.