Recipe: Lentil and Leek Soup


I don’t think I will ever stop loving lentil soups of all kinds. This is the latest one I’ve discovered. It’s very simple with only four ingredients and minimal preparation, but it pays back with far more flavour than you would think possible.

 photo IMG_0468_zpsmcyhgdvj.jpg

1 medium leek, trimmed and sliced
250g split red lentils
750ml vegetable stock
1 tsp smoked paprika

Add the leek and lentils into a saucepan.
Cover with the vegetable stock and stir in the paprika.
Bring to the boil, cover and simmer gently for 30 minutes.
When the lentils are soft, stir briskly to break them down into a smoothish texture.
Season with salt and pepper.
Add more boiling stock if the soup is a little thick for your taste.

Serves 2


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