Leek and Lentil Soup
51 people added this to their Recipe Box
This recipe makes 10 servings
Nutritional Info |
|
|---|---|
| Per each of 10 servings: about | - |
| cal | 90 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 17 g |
| fibre | 3 g |
| chol | 0 mg |
| sodium | 356 mg |
| potassium | 331 mg |
| % RDI: | - |
| calcium | 5 |
| iron | 14 |
| vit C | 12 |
| folate | 25 |
Lentils and vegetables simmer into a flavourful and aromatic broth. Paired with hearty Multigrain Loaves, this vegetarian soup makes a perfect starter or light entrée.
Ingredients
Preparation
Trim and dice celery root to make 4 cups (1 L); set aside.
In Dutch oven, heat oil over medium heat; cook fennel seeds, stirring, until fragrant, about 1 minute.
Add leeks, onion, bay leaf, salt and pepper; cook, stirring occasionally, until softened, about 8 minutes.
Stir in celery root, lentils and curry powder; cook for 5 minutes. Add water and bring to boil; reduce heat, cover and simmer until flavourful and lentils and vegetables are tender, 20 to 25 minutes. Discard bay leaf. Stir in lemon juice.
In Dutch oven, heat oil over medium heat; cook fennel seeds, stirring, until fragrant, about 1 minute.
Add leeks, onion, bay leaf, salt and pepper; cook, stirring occasionally, until softened, about 8 minutes.
Stir in celery root, lentils and curry powder; cook for 5 minutes. Add water and bring to boil; reduce heat, cover and simmer until flavourful and lentils and vegetables are tender, 20 to 25 minutes. Discard bay leaf. Stir in lemon juice.
Source : Canadian Living Magazine: October 2009
Related content
-
Lemony Chicken Soup With Gnocchi
Gnocchi serve as potato dumplings in this delicious heartwarming soup.
-
Creamy Leek and Fennel Soup
Fennel jazzes up classic creamy leek soup. Garnish with a few cooked salad shrimp and croutons.
-
Cheddar and Leek Soup
This rich and intensely flavoured English-style soup comes from our latest cookbook, The...
-
