Vegan Leek and Lentil Soup
More lentil soup
A very hearty soup. Excellent for the fall months. The aroma fills your home with sweetness and memories...
2 1/2 Tbsp. vegetable oil
2 large leeks (white part plus 1/3 of the green, diced)
1 medium onion, diced
1 clove garlic, minced
1 cup dried green lentils (picked over)
¼ cup pot barley
7 cups vegetable stock
2 medium carrots, peeled and diced
2 stalks celery, diced
1 can (19 oz/540 mL) tomatoes, chopped
1 bay leaf
1 tsp. dried thyme
1 tsp. fine herbs
¼ cup fresh parsley, chopped
Sauté leeks, onion and garlic in oil over medium heat until tender, about 5 minutes in large stock pot.
Wash and drain lentils. Add lentils, barley and vegetable stock to soup pot. Bring to boil, reduce heat, cover and simmer for 45 minutes or until lentils and barley are cooked.
Add carrots, celery, tomatoes, bay leaf, herbs, salt and pepper and simmer for 30 minutes more or until vegetables are tender.
Add parsley and simmer another 5 minutes. Taste and adjust seasonings.