- 3 cups of sliced leeks (about 3 leeks, white and light green part only)
- 5 cups of sliced carrots (about 10 medium carrots)
- 1/3 cup red lentils, rinsed and picked over
- 2x 1 liter cartons of low sodium organic chicken stock or veg. stock
- 2 tb. unsalted butter
- olive oil
- salt & pepper
- 1 bunch of scallions
- creme fraiche
- In a large pot, heat the butter and a splash of olive oil. Medium heat is good.
- Wash, peel and slice your carrots. The thinner you slice them the faster they’ll cook. Saute the carrots until tender, about 7-10 minutes. Meanwhile, slice your leeks vertically and then cut into half moon shapes. Submerge the sliced leeks into a large bowl of water. Use your hands to separate and remove the dirt. This step is very important as leeks can be very sandy. Dry thoroughly with a salad spinner or a clean kitchen towel, and then add to the pot. Season with salt and pepper. Saute until soft, not brown.
- Add your red lentils, 1 1/2 cartons of stock and bring to a boil. Reduce to a simmer and let cook away with the lid on for about 30 minutes or so. You want everything to be nice and tender and the lentils to be completely soft and broken down. While the soup is cooking, chop up some scallions for your topping.
- When the soup is finished, puree in batches in a food processor or blender. You can also use an immersion blender for this. If your soup seems too thick, add more chicken stock.
- Return your pureed soup back to it’s original pot and adjust seasoning to your liking. Top with chopped scallions and a dollop of creme fraiche.
* Soup can be frozen for up to 3 months.