17 Apr 2016
April 17, 2016

Leek & Lentil Soup

Recipes 0 Comment

Quick, easy, healthy, freezes well… lot’s to like!

Leek & Lentil Soup

1 Leek chopped

1 Onion chopped

1 Large Carrot chopped

1 Clove of Garlic minced

6 oz Red Lentils (our niece has informed us that the colour does matter, the other colours aren’t as good!)

3 cups of Vegetable or Chicken Stock (We use Better Than Bouillon Organic Chicken Broth (Cheapest at Costco))

1 Tsp Parsley

Salt and Pepper to taste

 

Simmer for 45 minutes and then blend using a hand blender if you have on or a standard blender.

We love this soup.  I usually triple the recipe so we have a couple of lunches and then put the rest in the freezer.  It’s always great to be able to pull something healthy out of the freezer for a quick easy meal on days that are just too busy to make a meal from scratch.

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