Leek and Lentil Soup
Servings 4 people
- 600 g leeks
- 30 g butter
- 250 g carrots
- 2 stalks celery
- 75 g lentils small, green or brown
- 1 l vegetable stock
- 1 tbsp miso paste
- 150 g green leaves spring greens, chard, cabbage
- 1 lemon
- Trim the leeks, discarding the roots and the tough tips of the leaves. Slice the leeks into rings about as thick as a pencil, then pile into a colander and wash very thoroughly in cold water.
- In a large saucepan, melt the butter, stir in the leeks and cover the surface with a piece of greaseproof paper or baking parchment. This will help the leeks to cook in their own steam without browning. Cover with a lid and leave to simmer gently.
- Peel and finely dice the carrots and add to the leeks, then finely dice and stir in the celery. Continue cooking for about 10 minutes, until the vegetables are tender.
- Cook the lentils in boiling, lightly salted water for about 15 minutes, until tender but not soft. Drain and set aside.
- Stir in the vegetable stock and the miso paste and continue cooking for about 10 minutes.
- Wash the greens, roll them up and shred into ribbons. I like to keep them quite wide, like pappardelle. Stir them into the soup and continue cooking for 3 or 4 minutes until the greens have relaxed. Finely grate the lemon and stir into the leek soup and check the seasoning, adding salt and black pepper.
- Ladle the soup into deep bowls, the lentils scattered over the surface.