Lemony Red Lentil Soup with Crispy Leeks 

Cover photo courtesy of LINC Foods

After a cold day playing in the snow, hot soup can be a powerful recovery food. This recipe from LINC foods is hearty, seasonal and warming, using organic and local produce.  

INGREDIENTS: 1 Tbsp olive oil // ½ red onion from Big Sage Organics, diced // 2 carrots from Full Bushel Farm, diced // 2 garlic cloves from Royal Produce, minced // 1 Tbsp tomato paste // 1 tsp ground cumin // ¼ tsp ground black pepper // 1 cup red or yellow lentils from Palouse Brand // 6 cups water // 1 leek from Ralph’s Greenhouse or Hayshaker Farm, sliced into quarter inch rounds // 2 Tbsp butter // juice of ½ lemon. 

Photo courtesy of LINC Food

DIRECTIONS: 

  1. In a large soup pot, heat the olive oil over medium heat. Add the onion and sauté until translucent. Add the carrots and garlic and cook for another five minutes. 
  1. Add the tomato paste, cumin and pepper, stirring for two minutes until fragrant. Add the lentils and water. Bring to a simmer and cook until lentils are tender, about half an hour. 
  1. Meanwhile, heat a pan over medium heat and add the butter and leek. Sauté for 10-15 minutes, stirring occasionally, until leeks are browned and crispy. Set aside.  
  1. Using an immersion blender, blend the soup until about halfway until slightly thickened. 
  1. Serve hot with a squeeze of lemon and crispy leeks sprinkled on top. Enjoy! 

(Courtesy of LINC Foods — The Local Inland Northwest Cooperative @ lincfoods.com.) 

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