Spiced leek, potato and lentil soup recipe
A wholesome, filling soup made from leeks, fresh ginger, potato, coriander, chilli and split red lentils.
Use vegetable stock to make it vegetarian.
Ingredients
- 1 tbsp cumin seeds
- 40 g butter
- 4 medium leeks, trimmed and sliced
- 1 thumb-size piece fresh root ginger, peeled then grated
- 1 handful fresh coriander, stalks finely chopped
- 1 fat red chilli, deseeded and finely chopped
- 1 large Maris Piper or King Edward potato, peeled and thinly sliced
- 175 g split red lentils
- 1 tbsp cumin seeds
- 40 g butter
- 4 medium leeks, trimmed and sliced
- 1 thumb-size piece fresh root ginger, peeled then grated
- 1 handful fresh coriander, stalks finely chopped
- 1 fat red chilli, deseeded and finely chopped
- 1 large Maris Piper or King Edward potato, peeled and thinly sliced
- 175 g split red lentils
- 1 l chicken or vegetable stock
- 300 ml semi-skimmed milk
- 4 tbsp half fat crème fraiche or creamy yogurt, to serve
Details
- Cuisine: English
- Recipe Type: Soup
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Put a large saucepan over a medium heat then add the cumin seeds. Cook for 2 minutes, or until toasty and fragrant. Set ½ tsp aside for later.
- Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli. Cover and let the flavours sweat together for 5 minutes.
- Stir in the potato and lentils, then the stock and milk. Bring to a boil then simmer for 15 minutes, or until the lentils are soft.
- Blitz the soup in the saucepan using a stick blender, then season to taste with salt and pepper. Ladle into bowls, add a swirl of crème fraiche or yogurt, then scatter with the reserved chilli, toasted cumin and coriander leaves. Enjoy with warm naan bread.
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