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Angs Leek & Lentil Soup

What you need: 

2 leeks, sliced
1 onion, chopped
1 clove garlic, minced
olive oil
1 cup uncooked lentils
1/4 cup uncooked barley
1 bay leaf
9 cups vegetable stock
1 stalk celery
1 carrot, chopped
1 (19 ounce) can tomatoes, chopped, with liquid
pinch thyme
salt and pepper, to taste

What you do: 

1. Saute onion, leeks and garlic in a little oil in large soup pot until cooked. Add lentils, barley, bay leaf and vegetable stock.
2. Bring to a boil, reduce heat and simmer for 30 minutes, stirring occasionally.
3. Add remaining ingredients, cover and simmer for approximately 1 hour or until lentils are tender. Dont forget to remove bay leaf!

Preparation Time: 
Cooking Time: 
Servings: 
16
Recipe Category: 

SO HOW'D IT GO?

I just made this, but for some reason there's barely any barley in it and it seems a bit watery? I don't know what I did wrong, I used the right measurements on everything, but I put less tomatoes in it because it was already very watery :(

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I love this soup so hearty and tasty yum! ;)b

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I made this last weekend and it was yummy yummy!

I didn't have any barley, so just left that out (and didn't sub extra lentils as others have done).  I used split red lentils and a couple of extra cloves of garlic.

I blended it at the end as I'm weird and don't like any lumps or chunks in my soup!!
It wasn't as thick as I was expecting, so next time I will add extra lentils in place of the barley.

It does make an absolute ton, which is fab as I had enough for my packed lunch every day for a week (and I found my boyfriend had been stealing small bowls whilst I was at work  ::) ).

A great recipe and one I will definitely be making again.
Thank you!

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