soup: leek with red lentils and mustard

leeksoup

Hi there, hungry already and looking for an idea? (It’s almost lunch time here.) Well, this lentil-leek-mustard soup might be perfect for you, ’cause it is made in less than 20 minutes (in case you have all of the following ingredients in your fridge).

You will need (serves 2):

500 g leek

1 cup red lentils

500 ml veggie broth

1 tablespoon mustard

1 tablespoon (vegan) sour creme

olive oil

salt, pepper to taste

optional: parsley for decoration

And here is how to make this lentil-leek-mustard soup:

Wash the leek and cut it into small slices. Fry it in olive oil for less than a minute. Add the broth. When everything is cooking, add the lentils. Cook everything for about 15 minutes, then turn the heat down, add the mustard and sour creme. It depends on your choice of mustard (mild, medium, hot), how much seasoning you will need. So be careful with salt and pepper. For decoration and some fresh vitamins: add some parsley right before serving.


PS: Thanks to my dear man, the creator of this delicious soup. ;-)

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2 thoughts on “soup: leek with red lentils and mustard

    1. Oh your soup looks great! Since I always have red repper in my fridge as well, I think I have to try this recipe sometime soon! Never thought of a creamy soup out of pepper before, so thanks for sharing! :-)

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