Leek and Lentil Soup

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Leek and Lentil Soup
This is a tasty, aromatic soup packed with fibre and protein.
  1. Toast the coriander and cumin seeds in a large saucepan over a low heat for 2-3 minutes, until they become fragrant. Remove from the pan.
  2. Heat the oil in the same pan and sauté the leeks and garlic for 5 minutes – adding plenty of ground black pepper.
  3. Stir in the toasted seeds and lentils and cook for 1 minute before pouring in the coconut milk and stock. Bring to the boil and then simmer for 25 minutes or until the lentils are tender.
  4. Place the soup in a blender. Blend until smooth. Serve with freshly chopped coriander and a few roasted pumpkin seeds.

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