Welcome to a culinary journey that will tantalize your taste buds and brighten your dinner table! Our Spring Pea Soup with Leeks and Lentils is not just a dish; it's a celebration of fresh, vibrant flavors that embodies the essence of spring. Imagine a creamy, luscious soup that combines the sweetness of peas, the earthiness of lentils, and the aromatic touch of fresh mint—perfect for a light lunch or a cozy dinner. With only 40 minutes of your time, you can create a bowl of warmth and comfort that will leave your guests asking for seconds. Ready to impress? Let’s dive into this delightful recipe!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups fresh or frozen peas
- 1 leek, sliced
- 1 cup green lentils
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup fresh mint leaves
- 1 tablespoon lemon juice
Instructions
- Rinse the green lentils under cold water and drain thoroughly to remove any debris.
- Trim the root end and dark green tops from the leek. Slice the white and light green portion into thin half-moons, then rinse carefully to remove any trapped dirt.
- Heat olive oil in a large soup pot over medium heat. Add the sliced leeks and sauté until they become soft and translucent, approximately 4-5 minutes.
- Add the rinsed lentils to the pot and stir to coat with the oil and leeks. Cook for an additional 2 minutes to lightly toast the lentils.
- Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce heat to low, cover, and simmer for 15-20 minutes until lentils are tender but not mushy.
- Add the peas (fresh or frozen) to the pot and cook for an additional 3-4 minutes until they are bright green and heated through.
- Season the soup with salt, black pepper, and lemon juice. Stir to combine and adjust seasoning to taste.
- Remove from heat and use an immersion blender to partially puree the soup, leaving some texture. Alternatively, blend half the soup in a standard blender and return to the pot.
- Finely chop the fresh mint leaves and sprinkle over the soup just before serving.
- Ladle the soup into warm bowls and garnish with additional mint leaves if desired. Serve immediately while hot.
Tips
- Choose Fresh Ingredients: If possible, opt for fresh peas instead of frozen for a sweeter flavor. When using frozen peas, make sure they are high quality for the best taste.
- Prepare Ahead: To save time, you can rinse and chop the leeks and lentils in advance. Store them in the refrigerator until you’re ready to cook.
- Adjust Consistency: If you prefer a creamier soup, blend more of the mixture. For a chunkier texture, blend just a portion and leave the rest intact.
- Herb Variations: While mint adds a refreshing touch, feel free to experiment with other herbs like basil or dill for a different flavor profile.
- Serving Suggestions: Pair the soup with crusty bread or a fresh salad to create a well-rounded meal. A drizzle of extra virgin olive oil on top can elevate the flavors even further!
- Storage Tips: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
- Garnishing: Get creative with garnishes! Besides mint, try adding a dollop of yogurt or a sprinkle of feta cheese for extra richness.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 15g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
