Ingredients

(Serves 3-4)

1 large leek
1 large potato, diced
½ cup red lentils
1 litre water
1 tbsp vegetable stock powder
Salt and pepper

Directions

Cut the leek in half lengthways and wash well to remove any dirt, cut into approximately 1cm slices.

Place all the ingredients in a large saucepan. 

Bring to a boil, reduce heat and simmer gently for approximately 20 minutes, stirring occasionally.

Blend until smooth, either in a blender, or in the pan with a hand held stick blender.  If you want a slightly thinner soup you can add a little more water at this stage.

Taste and add seasoning if required.

Serve with crusty bread…

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