Spring Pea Soup With Leeks And Lentils Recipe

Recipe By Slurrp

This Spring Pea Soup with Leeks and Lentils is a vibrant and nutritious dish that celebrates the flavors of the season. The soup is made with fresh peas, leeks, and lentils, which are simmered together to create a creamy and comforting texture. The addition of mint leaves adds a refreshing and aromatic touch to the soup. This recipe is perfect for a light lunch or dinner, and can be served hot or chilled. It's also a great way to incorporate more vegetables and legumes into your diet.

3.5
12 Rating -
Rate
Non Vegdiet
30minstotal
15minsPrep
15minsCook
30m.total
15m.Prep
15m.Cook
Spring Pea Soup With Leeks And Lentils
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ingredients serve

Ingredients for Spring Pea Soup With Leeks And Lentils Recipe

  • 0.33 tablespoon Olive Oil
  • 0.33 part Leeks, White And Light Green Only, Thinly Sliced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.67 cup Fresh Or Frozen Peas
  • 0.17 cup Dried Lentils, Rinsed
  • 0.67 cup Vegetable Broth
  • 1/25 cup Fresh Mint Leaves
  • As required Salt And Pepper, To Taste
  • as per your need Optional Garnish: Olive Oil And Fresh Mint Leaves

Directions: Spring Pea Soup With Leeks And Lentils Recipe

Cooking Directions

  • STEP 1.In a large pot, heat olive oil over medium heat. Add leeks and cook until softened, about 5 minutes.
  • STEP 2.Add garlic and cook for another minute, until fragrant.
  • STEP 3.Add peas, lentils, vegetable broth, and mint leaves. Bring to a boil, then reduce heat and simmer for 20 minutes, until peas and lentils are tender.
  • STEP 4.Using an immersion blender or regular blender, puree the soup until smooth. Season with salt and pepper to taste.
  • STEP 5.Serve hot or chilled, garnished with a drizzle of olive oil and fresh mint leaves.
  • STEP 6.For storage, let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3 days.
  • STEP 7.To reheat, simply heat the soup in a pot over medium heat until warmed through. Stir occasionally to prevent sticking.
  • STEP 8.Enjoy this Spring Pea Soup with Leeks and Lentils as a light and nutritious meal!

Cooking Tips

  • If you prefer a chunkier texture, you can reserve some peas and lentils before pureeing the soup.
  • For a creamier soup, you can add a splash of heavy cream or coconut milk before blending.
  • Feel free to customize the soup by adding other vegetables such as spinach or asparagus.
  • To make the soup more filling, you can serve it with a side of crusty bread or a salad.

Storage and Serving

  • Store the soup in an airtight container in the refrigerator for up to 3 days.
  • Serve the soup hot or chilled, garnished with a drizzle of olive oil and fresh mint leaves.
  • Pair the soup with crusty bread or a salad for a complete meal.
Nutrition
value
141
calories per serving
4 g Fat23 g Protein< 1 g Carbs1 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    23g
  • Carbs
    < 1g
  • Fiber
    1g

MacroNutrients

  • Carbs
    < 1g
  • Protein
    23g
  • Fiber
    1g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    23mg
  • Iron
    < 1mg
  • Vitamin A
    19mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    5mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    10mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    4mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    27mg
  • Manganese
    < 1mg
  • Phosphorus
    141mg
  • Selenium
    20mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp