the important and the not-so-important, horribly conflated.

Potato Lentil Leek Soup

In foodstuffs on November 8, 2010 at 7:55 pm

A hearty, rib-sticking winter soup that cries out for some russian black bread to clean out the bottom of the pot.

What You Need: 2 lbs of scrubbed red potatoes, one large washed leek, 2 cups soaked black french lentils, 2 cups vegetable broth, olive oil, water, garlic, salt, crushed mustard seed, dried thyme, honey, lemon. Mega soup pot, blender

What You Do: 1) Chop: the potatoes, into 2 cm cubes; the leak, into 1 cm crescents; the garlic. 2) Into the pot: the potatoes, the leek, the garlic, the thyme, the crushed mustard seed. Saute. 3) Liquids: before the leeks brown, add the veggie broth, 5-7 cups of water, the lentils, the salt, the honey, and the juice from 1/2 a lemon. 4) Wait & Grate: zest the skin of the juiced lemon onto your cutting board. let the soup cook for 40 minutes. 5) Blend: pull out the food processor or hand blender and turn the chunky slop you’ve just made into creamy deliciousness. add the lemon zest and fresh ground pepper.

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