Carrot, leek & lentil soup
Makes about 2 liters of soup
3 cups sliced leeks (about 3 leeks) 5 cups peeled and sliced carrots (about 10 regular carrots) 1/3 cup red lentils, rinsed 2 liter chicken OR vegetable stock 2 Tbsp unsalted butter 2 Tbsp olive oil Salt & pepper to taste Top with fresh or dried parsley
Heat the butter and olive oil in a large pot over medium heat
Sautée the carrots for about 10 minutes or until tender
Slice and cut leeks into half moon shapes
Rinse the leeks well to remove the dirt and sand. Dry well.
Add the leeks to the pot and season with the salt and pepper.
Sautée the leeks until soft, but not brown
Add the lentils and 1.5 liter of the stock. Boil.
When the mixture is boiling, reduce the heat and leave to simmer for about 30 minutes. Make sure everything is soft and tender – especially the lentils.
Puree the soup in a food processor or with a stick blender in the pot. You can add more stock if you feel that the soup is too thick.
Adjust seasoning to your preference.
Serve and top with parsley.
This soup can be frozen for up to 3 months.
Recipe was slightly adapted. Original recipe by Emilie on The Clever Carrot (www.theclevercarrot.com), 13 June 2012
