leek and lentil soup

Who’s in the mood from some lentil and leek soup? Me! Leeks and lentils are my 2 favorite soup ingredients. I’ve never tried combining them in soup, so today is the day.
I found a basic recipe on a website of a sherry producer and decided to use it as a guideline for creating my own soup. It took me about 35 minutes to make it from start to finish.

delaïdo’s leek and lentil soup:

1/2c dry red lentils
1/2c dry French (black) lentils
4c organic low-sodium vegetable broth (a 32 fl. oz. box)

1/4c walnut oil
1tsp Thai hot chili paste
2 large (or 3 medium) leeks
2 cloves garlic
2 inches of ginger root
1/2 tsp dried French thyme leaf
4c (more) organic, low-sodium vegetable broth

1tsp Tamari sauce
1/2c medium sherry

1. Rinse all the lentils and place them in a large bowl.
2. Bring 4c broth to the boil and then pour it over the lentils in the big bowl. Leave it to rest.

3. Prepare and chop leeks. (Remove several layers from winter leeks or a single layer from summer leeks. Trim most of the green off, clean well, chop into bite size pieces, clean again.)
4. Mince garlic and (peeled) ginger.
5. Heat the walnut oil over medium heat.
6. Add the chili paste. (It will pop and splatter.) Stir it for a few seconds.
7. Add leeks and lightly sauté for 3-4 minutes to soften.
8. Add the thyme, garlic, and ginger, stirring for a couple of minutes.
9. Add the lentils and broth, plus add additional 4c broth.
10. Simmer until the lentils are tender, not mushy. (about 20 minutes)

11. Remove from heat and add tamari sauce and sherry.

About 6 vegan servings