Leek and Lentil Soup

This is a very simple to prepare recipe that is extremely filling.


  • lb Leeks
  • 3 teaspoons oil
  • 4 ounces Red Lentils
  • 1 pint Water
  • 1 teaspoon Salt
  • Vegetable stock cube


Trim the leeks, chop them up and fry them in the oil for around 10 minutes, stirring continuously. Add the water, lentils, salt and stock cube and simmer for about another half hour or until the lentils are soft.

Liquidise the soup (or press through a sieve) and serve.


  1. Use 1 teaspoon of yeast extract instead of the stock cube.
  2. Use miso instead of the stock cube.
  3. Substitute some onion for some of the leeks.
  4. Substitute marrowfat peas for the lentils.
  5. Add some wine for a richer flavour.


Will keep for a few days in the refrigerator but generally, it is so easy to prepare that you will not need to leave it for more than a few hours.

Serving suggestions:

Serve with freshly baked bread.

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