Autumn is upon us and I am getting ready to send some delicious warming and comforting recipes your way. I'm starting with this leek and lentil soup sided with parsnip crisps to add that crunchy texture to the meal. I purchased the beautiful vegetables from a local market stall and I was excited to experiment with the seasonal veg.
For the leek and lentil soup, I used one pot and prepared it in less than 30 minutes. It serves 2-3 people. I would double the recipe for more servings.
Ingredients:
1/2 leek
3 tomatoes
1 and a half stock cubes
1L of water
2 tsp of vegan butter
2 tsp of sweet paprika
1 tsp of mixed herbs
150g of red lentils
1 parsnip
1/2 chilli
2 tbsp of oil
Soy yogurt for garnishing
Seasoning
Method:
Turn the oven on 190°C/FAN. Slice the parsnip into thin slices and lay them out equally along the tray. Chop the chilli up into small pieces and mix into the oil. Drizzle the chilli oil over the parsnips making sure they are covered well. Place it in the oven for 20-25 minutes. Continue to check until they are crispy and golden brown, then remove them from the oven.
Place butter in a pan and let it melt. Chop the leek into very thin slices and place into a pan to fry with the butter until tender. Chop the tomatoes into small pieces and also add into the pan. Place the pan on a low heat and let it simmer for 5 minutes, allowing the tomatoes to break down into a sauce.
Add the vegetable cubes into a litre of hot water and mix them well until homogeneous. Add the vegetable stock mix into the pan with the red lentils and cook for 20 minutes until the lentils are soft. Add sweet paprika, mixed herbs and seasoning. Make sure you add plenty of pepper.
Serve with parsnip crisps and soy yogurt on top.