This week’s Blogger Secret Ingredient is lentils (chosen by Shannon of Tri to Cook). So I made lentil soup! I had leeks in the fridge, so I used them too… This was filling and perfect for fall.
Lentil Leek Soup
- 1 cup (dry) green lentils
- 3 cups water
- 1 tablespoon olive oil
- 1.5 carrots, chopped
- 2 leeks, sliced (a little less than 1 cm slices)
- 4 stalks of celery, chopped
- 1 roma tomato, chopped
- 1 teaspoon cinnamon
- 2 teaspoons cilantro (dry or fresh, use more if fresh)
- 2 tablespoons soy sauce
- 1 cup water/veggie broth/chicken broth (whatever you prefer)
- salt and pepper, to taste
- Put the lentils and 3 cups of water in a pot. Bring the water to a boil and reduce heat to medium-low. Cook, covered, for 35 minutes, or until lentils are soft.
- In another pot, heat the olive oil. Saute the leeks, celery, and carrots for 5-10 minutes, or until tender. I like to do this on high heat so that some of the veggies get browned, but you can reduce the heat for more even cooking.
- Add the tomato, cinnamon, cilantro, soy sauce, and water/broth. Add the lentils. Cook for another 10 minutes over medium-low heat.
- Serve plain – or garnished with sour cream or yogurt – or topped with fresh herbs (parsley, basil) – and season to taste with salt and pepper.
Thanks again for a great ingredient, Shannon 🙂