Posted in In the Kitchen
My latest concoction... good for vegetarians! ;) ~Leann's Lentil and Leek Soup~
1/2 pound dry lentils
8 cups rich chicken broth or vegetable stock (preferably home made)
1/4 cup peanut oil or coconut oil
1/4 teaspoon dried thyme leaf
1/4 - 1 teaspoon Tabasco sauce
2 cups chopped, trimmed and well-washed leeks (white parts only, with about 2 inches of green)
1 tablespoon minced garlic
1 tablespoon fresh ginger, peeled and minced
4-5 button mushrooms cut up to saute (about 1 cup)
Bring chicken or vegetable stock to a boil and then add the dry lentils. Turn heat off and let them sit for about 15 minutes. While they are sitting you can add the oil to a wok or saute pan and heat it. Add leeks, garlic, ginger and mushrooms to oil and saute for 3 to 4 minutes. Add seasonings (thyme and a pinch of salt and pepper) to veggies. Add the sauteed veggies to the lentils and broth and bring to a boil again. You can add the Tabasco sauce to individual bowls if not everyone wants it or add to pot. This is a very chunky and filling soup. Serve with bread of choice and salad, sandwiches or wraps. This is so very yummy!!!
