Week Three - Day Four: Potato and Leek Soup

A creamy favourite and just SO yummy!
New potatoes have a lower GI that their big brothers and lentils for protein and mineral omph!

New Potato and Leek Soup (EP, GF, V&Vn)

Prep time - 15 minutes
Cooking time - 25 minutes

1/2 c dried red lentils
extra virgin olive oil
2 medium leeks (remove green parts, halve, wash and slice!)
1 brown onion, diced
3 cloves of garlic minced
4 c water
2 t powdered vegetable stock (heaped)
12 new potatoes
small handful of parsley
wholegrain or sourdough bread

Like we've done before prepare the lentils by washing thoroughly and taking out the greatly discoloured ones and set aside. In a stock pot or large pot heat a splash of oil. Lightly fry the leeks and onion for 5 or so minutes until soft. Add garlic and saute' briefly.

Now add the lentils to the pot, water, powdered stock and potatoes. Mix and cover bringing it to the boil. Reduce heat and simmer and simmer for 20 minutes or until potatoes and lentils are soft. Remember to stir occasionally.  Once cooked allow it to cool for 5 minutes.

Meanwhile wash the parsley and shake off the excess water. Finely chop the leaves, discard the stems.  Add to the soup. One batch at a time process the soup through the food processor until smooth. Serve with toasted bread.

~ ~ ~ ---***TOMORROW***--- ~ ~ ~

Roast Lamb!

(with leftovers for a tagine!)