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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 4 |
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I love this soup, you can add a few potatoes more potatoes if you like. We love it just the way it is. Feel free to change it tho. Ingredients:
1 medium potato, peeled and cubed |
2 medium leeks, sliced in thin rings |
1 carrot, peeled and sliced into thin semi-circles |
1 (19 ounce) can green lentils, drained and rinsed |
1 garlic clove, peeled and diced |
2 teaspoons fresh lemon thyme leaves, removed from stalk (i often use regular thyme instead) |
2 vegetable bouillon cubes, made into stock with about 1 and a half pints of water |
butter |
olive oil |
freshly grated black pepper |
Directions:
1. Put the butter and a tablespoon of olive oil into a large pan and melt over a medium heat.
2. Add the garlic and lemon thyme leaves and let it infuse the oil, be careful not to let it burn.
3. Add the leeks and allow them to sweat until they become soft.
4. Add the potato and carrot and sweat for a little while more.
5. (Keep an eye on them, stirring occasionally, so they don't stick to the bottom of the pan).
6. Add the lentils and stir them into the mixture.
7. Pour in the stock and season with black pepper.
8. Bring to the boil and then simmer for 10 minutes.
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