Leek & lentil soup (Kirsten's)

(2)
  • Number of Servings: 8
Ingredients
1 c dry lentil6 c waterCombine above & simmer 30 mins.3 leeks - well cleaned & chopped to 1/2 inch pieces3 carrots - chopped to 1/4 inch pieces3 T Better Than Boullon - vegetable base6 bay leavesAdd above to pot & bring to boil, then simmer for 15 mins.OR:Add 1st 2 ingredients to crock pot & cook on low overnight.Next morning add remaining items & cook on low all day.Enjoy at dinnertime.
Directions
See above for cooking instructions. Makes 8+ bowls of hearty soup. Serve with cornbread or rolls if desired.

Number of Servings: 8

Recipe submitted by SparkPeople user STUFFNEARTABOR.

Servings Per Recipe: 8
Nutritional Info Amount Per Serving
  • Calories: 60.6
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 293.4 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 3.4 g
  • Protein: 3.3 g

Member Reviews
  • MECHAMONA
    I made this in the crockpot and the lentils basically melted so I think I will try it on the stove. Overall, a nice basic soup. Would add more spices and veggies next time I make it. - 6/24/10
  • CD12779890
    Excellent flavor! I used half lentils and half pearl barley, and chicken stock. - 2/3/14
  • AZURELITE
    Very good. I didn't have lentils. Used dal instead, to which I added minced garlic & 1/2 tsp tumeric. Used 2 onion boullion cubes & 1 tbsp marmite for broth flavouring. - 8/15/10