Leek and lentil soup
Rather than using potato’s I’ve swapped them with lentils.
- 1 onion chopped
- 1 tablespoon of olive oil
- 60g of red lentils
- 1 large leek chopped
- 1/2 carrot chopped
- salt and pepper to taste
- 2 bay leaves
- 1/2 teaspoon of Colmans English Yellow Mustard
- 1 garlic crushed.
- 1 pint of vegetable stock.
Heat up the olive oil in a pan and add the chopped onion, garlic and leek, lightly cook until transparent.
Make the vegetable stock and add to the onion and leeks, add the lentils, bay leaves, and Colmans English Yellow Mustard. Stir thoroughly and leave on a medium temperature to cook with a lid on for 30 minutes
Take the bay leaves out, there is nothing worse than chewing on a bay leaf.
The stew can be served once cooked as it is or blended with 2-3 tablespoons of linseed oil to create a creamy soup similar to leek and potato. Lovely!