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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
Course: Main Course
Servings: 4 people


  • 4 carrots
  • 3 leeks
  • 1 onion
  • 3 cloves garlic
  • 1 red chili
  • 150 g dried red lentils 1 cup
  • 1.5 L vegetable stock
  • parsley or coriander 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.


Storage: Keep in an airtight container in the fridge for up to 4 days. Freezes well for up to 3 months.