Meatless Monday: Lentil and Leek Soup

Post and recipe by: Angela Tucker

Well, the days of cozy scarves, tea and crunchy leaves are upon us. And what better way to warm up than with a bowl of quick, yummy soup? Plus, leeks just happen to be in season right now!

This recipe also is really basic and versatile, so feel free to add any other veggies you have kicking around in your fridge/freezer such as shredded carrots, peas, or tomatoes. Or you can even jazz it up with some of your favourite spices!

I like to round out this soup with some tomato slices on toast kicked up with a little salt and smoked paprika.

Simple Leek and Lentil Soup

Makes: around 5 servings

Ingredients:

¾ cup dry green lentils
6 cups vegetable broth
2-3 leeks, washed and chopped
3 cloves of garlic, minced
3 bay leaves
Salt and pepper to taste

Directions:

1. Rinse the lentils and place in a medium size pot with the vegetable broth.
2. Cook lentils in the broth for 15 minutes then add the leeks, garlic and bay leaves.
3. Keep the soup on low-medium heat until the leeks are soft.
4. Salt, pepper and season as you like. That’s it!

Nutrition Info:

(For one-fifth of the recipe)

Calories: 180
Fat: 2g
Carbohydrates: 28g
Fibre: 4g
Protein: 15g
Sodium: 100mg (depending on the type of broth)
Potassium: 610mg

*Nutrition analysis completed using eatracker.ca

Angela Tucker is a Registered Dietitian from rural Manitoba. Angela first became vegan for compassionate reasons but soon realized other ways a vegan lifestyle and plant-based diet positively impacts the planet and health. To learn more about her philosophy on food, visit her blog PrairieSprout. You can also find her on Facebook and Instagram.