Add the vegetable stock and red lentils and simmer for 20 minutes, until the lentils are soft.
200 g Dried split red lentils, 1 litre Vegetable stock
Blend the soup in a soup blender or with an electric hand whisk. Season with salt and freshly groud black pepper, stir through the lemon juice and serve.
1 Lemon
Notes
Ingredient Notes
Split Red Lentils - split red lentils work well in a soup as they don't need soaking and cook quickly. Find them in stores with other grains or beans.
Leeks - choose firm leek with white stalks. Slice off the bottom part with the roots and discard the dark green leaves. Slice the white flesh and light green part width ways.
Spices - cumin, paprika, and ground coriander go well together and add a depth of flavour.
Ground Coriander - coriander is known as cilantro in the USA. Ground coriander is a spice with a slightly spicy lemony flavour.
Lemon - this helps lift the flavour.
Storage
You can store Leek and Lentil Soup in the fridge for 3 - 4 days. It will also freeze well for about 3 months.