Spiced leek, potato and lentil soup recipe

Name: Spiced leek, potato and lentil soup recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp cumin seeds; 40 g (1.4oz) butter; 4 medium leeks, trimmed and sliced; 1 thumb-size piece fresh root ginger, peeled then grated; 1 handful fresh coriander, stalks finely chopped; 1 fat red chilli, deseeded and finely chopped; 1 large Maris Piper or King Edward potato, peeled and thinly sliced; 175 g (6.2oz) split red lentils; 1 tbsp cumin seeds; 40 g (1.4oz) butter; 4 medium leeks, trimmed and sliced; 1 thumb-size piece fresh root ginger, peeled then grated; 1 handful fresh coriander, stalks finely chopped; 1 fat red chilli, deseeded and finely chopped; 1 large Maris Piper or King Edward potato, peeled and thinly sliced; 175 g (6.2oz) split red lentils; 1 l (1.8pints) chicken or vegetable stock; 300 ml (10.6fl oz) semi-skimmed milk; 4 tbsp half fat creme fraiche or creamy yogurt, to serve

Servings: persons

1 tbsp cumin seeds
40 g (1.4oz) butter
4 medium leeks, trimmed and sliced
1 thumb-size piece fresh root ginger, peeled then grated
1 handful fresh coriander, stalks finely chopped
1 fat red chilli, deseeded and finely chopped
1 large Maris Piper or King Edward potato, peeled and thinly sliced
175 g (6.2oz) split red lentils
1 tbsp cumin seeds
40 g (1.4oz) butter
4 medium leeks, trimmed and sliced
1 thumb-size piece fresh root ginger, peeled then grated
1 handful fresh coriander, stalks finely chopped
1 fat red chilli, deseeded and finely chopped
1 large Maris Piper or King Edward potato, peeled and thinly sliced
175 g (6.2oz) split red lentils
1 l (1.8pints) chicken or vegetable stock
300 ml (10.6fl oz) semi-skimmed milk
4 tbsp half fat creme fraiche or creamy yogurt, to serve

1
Put a large saucepan over a medium heat then add the cumin seeds.
2
Cook for 2 minutes, or until toasty and fragrant.
3
Set 1/2 tsp aside for later.
4
Add the butter to the pan, let it melt and sizzle around the cumin, then stir in the leeks, ginger, coriander stalks and most of the chilli.
5
Cover and let the flavours sweat together for 5 minutes.
6
Stir in the potato and lentils, then the stock and milk.
7
Bring to a boil then simmer for 15 minutes, or until the lentils are soft.
8
Blitz the soup in the saucepan using a stick blender, then season to taste with salt and pepper.
9
Ladle into bowls, add a swirl of creme fraiche or yogurt, then scatter with the reserved chilli, toasted cumin and coriander leaves.
10
Enjoy with warm naan bread.

819

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 tbsp cumin seeds, 40 g (1.4oz) butter, 4 medium leeks, trimmed and sliced, 1 thumb-size piece fresh root ginger, peeled then grated, and more.

Yes, Spiced leek, potato and lentil soup recipe 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.

That's it — enjoy your meal!