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
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.
Notes
- For extra creaminess, stir in a splash of coconut milk or yogurt.
- Serve with crusty bread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg
