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Vegan Leek and Lentil Soup

Updated on March 17, 2011

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. 


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    • Beth100 profile image

      Beth100 8 years ago from Canada


      I have tons of lentil recipes...try the lentil's quite delicious, especially when  you add bacon to it! 

      Thank you for your feedback!


    • Nicole Winter profile image

      Nicole A. Winter 8 years ago from Chicago, IL

      Thanks for the great recipe! I love lentils, can't wait to try this out.