Golden-Lentil-and-Leek Soup Recipe

Name: Golden-Lentil-and-Leek Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup short-grain brown rice; 2 tablespoons extra-virgin olive oil; 2 tablespoons safflower or sunflower oil; 4 large leeks, white and pale green parts only, coarsely chopped (6 cups); 1 tablespoon Herbamare herb salt or sea salt, plus more for seasoning (see Note); 1 large fennel bulbhalved, cored and coarsely chopped; 3 garlic cloves, minced; 3 1/2 cups red lentils (1 pound 6 ounces), rinsed; 1 teaspoon turmeric; 1/2 cup nutritional yeast (see Note); Freshly ground black pepper; Toasted baguette slices and Spicy Scallion Oil, for serving

Servings: persons

3/4 cup short-grain brown rice
2 tablespoons extra-virgin olive oil
2 tablespoons safflower or sunflower oil
4 large leeks, white and pale green parts only, coarsely chopped (6 cups)
1 tablespoon Herbamare herb salt or sea salt, plus more for seasoning (see Note)
1 large fennel bulbhalved, cored and coarsely chopped
3 garlic cloves, minced
3 1/2 cups red lentils (1 pound 6 ounces), rinsed
1 teaspoon turmeric
1/2 cup nutritional yeast (see Note)
Freshly ground black pepper
Toasted baguette slices and Spicy Scallion Oil, for serving

1
In a medium saucepan, combine the rice with 2 cups of water and bring to a boil.
2
Cover and cook over low heat until the rice is tender, about 45 minutes; drain well.
3
Meanwhile, in a very large pot, heat the olive oil and safflower oil.
4
Add the leeks and 1 teaspoon of the salt, cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.
5
Add the fennel, garlic and the remaining 2 teaspoons of salt, cover and cook, stirring a few times, until softened, about 7 minutes.
6
Add the lentils, turmeric and 16 cups of water and bring to a boil.
7
Cover and simmer over low heat, stirring occasionally, until the lentils have broken down, about 30 minutes.
8
Stir in the nutritional yeast and the cooked rice and simmer for 5 minutes.
9
Using an immersion blender, gently puree the soup until smooth.
10
Season with salt and pepper.
11
Ladle the soup into bowls and top each serving with a toasted baguette slice and a drizzle of Spicy Scallion Oil.

546

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup short-grain brown rice, 2 tablespoons extra-virgin olive oil, 2 tablespoons safflower or sunflower oil, 4 large leeks, white and pale green parts only, coarsely chopped (6 cups), and more.

Yes, Golden-Lentil-and-Leek Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Golden-Lentil-and-Leek Soup

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