If you’re looking for a fresh, vibrant meal that practically sings with the arrival of warmer days, Spring Pea Soup with Leeks and Lentils deserves a spot at your table. This soup brilliantly balances hearty lentils with sweet green peas and silky leeks, delivering a creamy texture and bright flavor in every spoonful. Gentle enough to showcase each ingredient but satisfying in a way only a comforting bowl of homemade soup can be, this recipe is your ticket to simple, nourishing, and beautifully green springtime dining.

Spring Pea Soup with Leeks and Lentils Recipe - Recipe Image

Ingredients You’ll Need

The magic of this recipe is how just a few simple staples come together to create something truly special. Every ingredient has its role—whether it’s bringing sweetness, earthiness, freshness, or a pop of color to the finished dish.

Olive oil: Adds a subtle fruitiness and helps soften the leeks, making the soup luscious from the start.
Leeks: Their mellow, oniony flavor forms the aromatic backbone of Spring Pea Soup with Leeks and Lentils.
Garlic cloves: Give a gentle, savory depth that gently perfumes the broth without overpowering.
Dried green or brown lentils: Bring substance and creaminess, making the soup hearty with plant-based protein.
Vegetable broth: Infuses the entire pot with rich flavor and ties all the veggies together.
Water: Lightens the broth and lets the fresh pea flavor shine through.
Fresh or frozen green peas: Deliver that unmistakable spring green color and a sweet, tender bite.
Dried thyme: Adds an earthy note that harmonizes everything beautifully.
Salt: Essential for bringing out the best in every other ingredient.
Black pepper: Provides just the right touch of warmth and spice to balance the flavors.
Fresh lemon juice: Brightens and lifts the soup, adding that perfect finishing zing.
Chopped fresh parsley or chives: A sprinkle on top delivers freshness, color, and the final flourish.

How to Make Spring Pea Soup with Leeks and Lentils

Step 1: Soften the Leeks

Start by heating the olive oil in a large pot over medium heat. When it’s shimmering, add your leeks. Their delicate layers soak up the oil and slowly turn translucent and soft, which is essential—this step draws out all their subtle flavor and gets your Spring Pea Soup with Leeks and Lentils off to a delicious start.

Step 2: Add Garlic and Build Flavor

Once your leeks are nice and tender, toss in the minced garlic. Just a minute or so is all it takes for the kitchen to fill with aromatic goodness. Keep stirring so the garlic doesn’t burn—you’re after that mellow, savory backdrop it brings.

Step 3: Simmer Lentils and Broth

Next, stir in the rinsed lentils, vegetable broth, water, dried thyme, salt, and pepper. Bring the soup up to a gentle boil, then reduce the heat, cover, and let it simmer. Over about 25 minutes, the lentils will gradually become tender, their starches creating a creamy base without any dairy at all.

Step 4: Add Peas and Brighten

With your lentils perfectly cooked, pour in those vibrant peas. If they’re fresh, they need just a few minutes; if frozen, five minutes does the trick. This keeps them bright green and bursting with sweet, springtime flavor.

Step 5: Finish and Blend

Remove the pot from the heat and stir in the fresh lemon juice, which wakes up all the flavors. If you like your Spring Pea Soup with Leeks and Lentils silky smooth, blend it fully with an immersion blender. Prefer a little heartiness? Leave it a bit chunky for wonderful texture and color.

Step 6: Taste and Serve

Give your soup a taste to adjust the seasoning—sometimes a bit more salt or extra squeeze of lemon makes it shine. Ladle piping hot bowls and finish each with a flourish of chopped parsley or chives and, maybe, a swirl of coconut milk or dollop of plain yogurt for extra creaminess.

How to Serve Spring Pea Soup with Leeks and Lentils

Garnishes

A handful of fresh parsley or chives really wakes up the finished soup with color and light oniony bite. If you’re aiming for creaminess, a swirl of coconut milk or a spoonful of plain yogurt right before serving makes a big impression—delicious and visually stunning.

Side Dishes

Pairing options are endless! Crusty, warm bread is a classic companion—for dunking or sopping up every last drop of Spring Pea Soup with Leeks and Lentils. A crisp green salad or a plate of marinated olives keeps things light and springy.

Creative Ways to Present

You can present the soup as elegant shooter appetizers in small glasses, topped with a tiny swirl of yogurt and a sprinkle of chives. For a rustic vibe, serve in oversized mugs alongside thick slices of sourdough. Or, add just-cooked new potatoes to each bowl for an extra-hearty meal.

Make Ahead and Storage

Storing Leftovers

Leftover Spring Pea Soup with Leeks and Lentils keeps beautifully in the fridge for up to four days. Let the soup cool, then transfer to a container with a tight lid. The flavors mellow and deepen, making the next day’s lunch even more enticing.

Freezing

This soup freezes like a dream! Pour cooled soup into airtight freezer containers, leaving a little room for expansion, and freeze for up to three months. Let it thaw overnight in the fridge before reheating.

Reheating

Gently reheat Spring Pea Soup with Leeks and Lentils over medium-low heat on the stove, stirring now and then until warmed through. If the soup thickens up during storage, just add a splash of water or broth to reach your perfect consistency.

FAQs

Can I use canned lentils instead of dried?

Yes, you can substitute canned lentils for dried ones—just drain and rinse them first. Since they’re already cooked, add them at the same time as the peas and reduce the simmer time to avoid overcooking.

What if I don’t have leeks?

If leeks aren’t in the cards, swap them with the white and light green parts of scallions or use a mild yellow onion. The soup will still have lovely flavor and the same spring green appeal.

Is Spring Pea Soup with Leeks and Lentils gluten-free?

Absolutely! Provided you use gluten-free vegetable broth, this soup fits beautifully into gluten-free, vegetarian, and vegan eating plans.

Can I make this recipe oil-free?

You can. Instead of sautéing the vegetables in olive oil, use a splash of water or vegetable broth, stirring often and keeping a close eye so nothing sticks. The flavors will still shine through.

Can I double the recipe?

Definitely! Spring Pea Soup with Leeks and Lentils is easy to scale up—make a bigger batch for a party or meal prep, just be sure to use a large enough pot to give all those beautiful veggies plenty of space.

Final Thoughts

This bright and wholesome Spring Pea Soup with Leeks and Lentils is the ultimate way to put a little spring in your step while savoring something nourishing and delicious. I hope you’ll give it a try, share it with friends, and make it a new favorite in your own kitchen!

Spring Pea Soup with Leeks and Lentils Recipe

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4.7 from 20 reviews

Author: Emma
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Spring Pea Soup with Leeks and Lentils is a vibrant and comforting dish that celebrates the freshness of peas combined with the earthy flavors of leeks and lentils. This vegetarian and vegan soup is easy to make and perfect for a light yet satisfying meal.

Ingredients

Scale

For the soup:

2 tablespoons olive oil
2 large leeks (white and light green parts only, sliced and rinsed well)
2 garlic cloves (minced)
1 cup dried green or brown lentils (rinsed)
4 cups vegetable broth
2 cups water
3 cups fresh or frozen green peas
1 teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh lemon juice
Chopped fresh parsley or chives for garnish

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Instructions

Heat the olive oil: In a large pot, heat the olive oil over medium heat.
Cook leeks: Add the sliced leeks and cook until softened, about 5-7 minutes.
Add garlic and lentils: Stir in minced garlic, then add rinsed lentils, vegetable broth, water, thyme, salt, and pepper.
Simmer: Bring to a boil, then reduce heat, cover, and simmer for 25 minutes until lentils are tender.
Add peas: Stir in peas and cook for 5 minutes until heated through.
Finish soup: Remove from heat, stir in lemon juice. Blend soup until smooth. Adjust seasoning.
Serve: Ladle into bowls, garnish with parsley or chives.