Roasted Leek Lentil Soup. Root vegetables and lentils roasted and pureed for a warm, hearty bowl of comfort.
Here we are, one week into 2017 and already I have a sickening feeling about it. Literally! Ten days of flu virus hell...while on vacation no doubt. How's that for a crappy start to the new year. The upside, soup. Copious amounts of warm comfort, starting with this Roasted Leek Lentil Soup.
I am a soup all year round kind of girl, but there is something so comforting about a warm, hearty bowl of soup on a cold winter's day. More so when nursing the cold/flu.
I return to work tomorrow after almost three weeks off and I am sure you all know how that goes. I'll be expecting that tanned, shirtless guy to magically appear with oversized umbrella drinks just before noon, only to find myself standing at the water cooler. Let's hope I don't start disrobing for that mid-afternoon dip in the middle of a meeting. Really... no one needs to see that.
Um, yeahhhh...back to this Roasted Leek Lentil Soup. We made enough to feed a village, so it'll likely be lunch and dinner for the entire week. Plus, you know, a bowl or two for you. Dig in!
This is a free-form recipe (we aren't big on recipes for savoury dishes), so feel free to switch things up to match your taste.
Ingredients
Parmesan chips:
- 2 tablespoons grated parmesan
Soup:
- 4 leeks
- 3 large potatoes peeled and cubed
- 1 whole onion
- 1 small head of garlic we like lots
- olive oil
- 1 cup green lentils cooked
- vegetable stock
- ¼ cup parmesan
- salt and pepper to taste
- fresh chives to garnish
Instructions
Make the Parmesan Chips:
- Preheat oven to 400F and line a small baking pan with a silicone mat.
- Add the cheese to centre of the mat and lightly pat it down. Bake for 2 to 4 minutes or until golden and crisp.
- Remove from oven and allow to cool before breaking into pieces.
- Store any leftover in an airtight container in the refrigerator.
Make the Soup:
- Preheat oven to 400F. Place parchment paper on a sheet baking pan.
- Wash, trim and slice the leeks lengthwise. I used all of the green and white parts (very little waste).
- Lay cut side up on the parchment lined sheet. Add the potatoes, garlic, onion and sprinkle with oil, a little salt and pepper.
- Roast vegetables until tender, about 30-40 minutes. Remove from oven and peel skin off onion and garlic, once slightly cooled.
- Place all the vegetables and lentils in a large pot and cover with broth. Bring to a light simmer, then use an immersion blender to combine until smooth and creamy. (Normally, I would do this part in the Vitamix, but this was a bigger batch than we typically make. If using your blender, you may need to do two batches).
- Stir in freshly grated Parmesan and salt and pepper to taste.
- Serve with Parmesan chips and chives and a side of garlic crostini.
Erica says
Lentils are currently my new cooking obsession! Great recipe, can't wait to try it!
I Sugar Coat It! says
LOVE lentils! Hope you enjoy!
Gloria @ Homemade & Yummy says
Well that totally sucks. Sick while on vacation should be "banned". Having the flu anytime is a pain, but on vacation is the worst. Good luck going back to work. The soup looks great. We love using lentils here...hope you are feeling better.
I Sugar Coat It! says
Thanks for the well wishes. First week back was LOOOONG - I may have nodded off during a few meetings...
Corina says
The soup sounds delicious -I'm fighting away a cough at the moment and have eaten loads of homemade soup this week but think I still need more! This would be just the thing and I do love those parmesan crisps too
I Sugar Coat It! says
No such thing as too much soup, so go at it and feel better soon!!
Fred says
I hope you feel better, this soup will definitely do the job. Thanks for sharing!
I Sugar Coat It! says
I think it did!! thx
Tanya@myforkinglife.com says
Sorry to hear that you were sick, especially while on vacation. Your soup recipe looks delicious, can't wait to try it.
I Sugar Coat It! says
Feeling much better eating all the soup! 🙂 Hope you give it a try!
Lynn | The Road to Honey says
Oh. . .it stinks getting sick. . .but it really stinks getting sick on vacation. That said, I hope you are finally on the mend. As for this soup.. .well. . .it looks so tasty. And I love the addition of the parm crisps for a nice crunch.
I Sugar Coat It! says
Yes, I am on the mend, thank you. I always like (read: need) a little crunch with a very creamy soup.
Marie says
Nice conforting soup on a cold winter night'! And filled with energy to get through winter. Yum!
I Sugar Coat It! says
RIGHT!!!
Sarah James @ Tales From The Kitchen Shed says
What a delicious soup recipe, I love lentils and vegetables and I like the idea of adding extra protein with the grated parmesan. Hope you're feeling better.
I Sugar Coat It! says
Thanks! Still have a bit of a cough, but on the mend. The parm added another layer of flavour without overwhelming.
Sarah says
This sounds perfect for the cold weather we've been having!
I Sugar Coat It! says
Sure is!
April says
Sick on vacation that's terrible! Don't you wish you can get a do over! I love lentils and leek but never had them in soup. I really want to try it out. Thanks for sharing!
I Sugar Coat It! says
Oh, it really SUCKED! Hope you try it - so filling and comforting.
Emily says
Leeks and potatoes are so good together, this soup looks amazing! Perfect for this cold weather!
I Sugar Coat It! says
Couldn't agree more!
Katrin says
I have a bunch of leeks in my kitchen that are waiting to be eaten, so you've just given me a great idea how. 🙂
I Sugar Coat It! says
Great!! Hope you like it!!
Evi says
love lentil soup and im sure the combinaton with leeks is delicious!