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Leek, Potato & Lentil Soup

Classic leek and potato soup gets a fresh twist for spring, with the addition of tarragon and spring greens.


Lentils add protein for a light, balanced meal which will stave off hunger until dinner time.
Top with a drizzle of yoghurt or cream and some chopped fresh parsley.
Try with some fresh red chilli or dried chilli flakes if you like a little kick with your lunch.
Serve with a wedge of lemon, and a fresh hunk of our seeded granary loaf, slathered with West Country butter… yum!

1. Pop your lentils in a bowl and cover with cold water to soak whilst you prep your veg.

2. Scoop off any lentils which float to the top and discard.

3. Wash and prepare the leeks, potato and spring greens.

4. Remove any thick woody stalks from the centre of the greens, and slice into thin ribbons.

5. Cut the ribbons into smaller lengths, about 2 to 3 inches wide.

6. Drain the lentils and rinse under a cold tap until the water runs clear, then pop in a small pan with approx. 400 ml of cold water.

7. Bring the water to the boil and then simmer the lentils for 10 minutes until starting to soften.

8. Whilst the lentils are cooking, bring a kettle to the boil and make your stock.

9. Add the leeks, garlic and spring greens to a large pan.

10. Add a small knob of butter or 2tsps of olive oil and saute on a medium to high heat until soft.

11. Add the herbs, salt, pepper, potato, milk and stock to the pan.

12. Bring to the boil and then reduce the heat to a simmer. Cook for 20 minutes or until the potato is done.

13. When the lentils have softened, drain in a sieve and rinse under cold water. Add the lentils to the soup 5 minutes before the potato is done.

15. Using an immersion blender, puree the soup until it reaches your desired consistency.

16. Leave a few pieces of potato and greens whole if you like a chunky soup, or blend until completely smooth and creamy.

17. Top with the suggested garnish or add your own, and serve with some fresh crusty bread.

To Serve
Lemon wedges, plain yoghurt or cream and fresh parley
Fresh rustic bread
Salt and pepper to taste

Make this recipe vegan by using plant milk … we recommend something with a mild flavour such as oat, or un-roasted almond


Prep time: 15mins

Cooking time: 25mins


300g leeks - washed, trimmed and sliced into 1cm strips
450g potato - washed, peeled and diced into bite size cubes
150g spring greens - washed and sliced into thin ribbons
2 cloves garlic - peeled and crushed
1 cup/170g red split lentils
400 ml water
1 light vegetable stock cube made up with 250 ml boiling water (I use Kallo low salt organic vegetable stock cubes)
250ml full fat milk
1/2 tsp Cornish sea salt
1/2 tsp black pepper
1 tsp dried tarragon
2 tsp dried parsley
2 tsp dried chervil

Used in this recipe:

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