Leek and Green Lentil Soup
Cozy up with a hearty bowl of Leek and Green Lentil Soup, a wholesome and flavorful dish that's as nourishing as it is satisfying. This vegan-friendly recipe combines the earthy richness of green lentils with the delicate sweetness of sautéed leeks, carrots, and celery, all simmered in a fragrant blend of vegetable broth, cumin, and paprika. Finished with a splash of zesty lemon juice and optional parsley garnish, this soup strikes the perfect balance between comforting and refreshing. Ready in under an hour, it’s an excellent choice for busy weeknights or meal prep, offering a protein-packed meal that serves four. Enjoy it on its own or pair with crusty bread for an irresistible, hearty dinner!
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 3 medium-sized (white and light green parts only) leeks
- 3 garlic cloves
- 2 medium-sized carrots
- 2 celery stalks
- 1 cup green lentils
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
- 2 tablespoons (optional, for garnish) chopped parsley
Instructions
Rinse the leeks thoroughly to remove any dirt or grit, then slice them into thin rounds (using the white and light green parts only).
Mince the garlic cloves, and dice the carrots and celery into small, even-sized pieces.
Heat a large pot over medium heat and add the olive oil.
Once the oil is hot, add the leeks, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables soften and the leeks become fragrant.
Add the minced garlic and sauté for an additional 1-2 minutes, being careful not to let the garlic burn.
Stir in the green lentils, vegetable broth, bay leaf, ground cumin, and ground paprika. Mix well to combine.
Raise the heat to bring the soup to a boil, then reduce the heat to low. Cover the pot with a lid and let the soup simmer for 30-35 minutes, or until the lentils are tender.
Once the lentils are cooked, remove the bay leaf and season the soup with salt, black pepper, and lemon juice. Adjust seasonings to taste.
Serve the soup hot, garnished with chopped parsley if desired. Pair with crusty bread for a complete meal.
Nutrition Facts
Calories |
367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.1 g | 14% | |
| Saturated Fat | 1.9 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1384 mg | 60% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 14.8 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
