Peel the carrots and cut them into small dice. Wash the leek thoroughly and slice it into thin rings.
Warm the olive oil in a large pan and soften the carrots and leek briefly until the veg smells fragrant.
Add the Puy-style lentils, pour in the vegetable stock and bring everything to the boil once.
Simmer the soup covered over a low heat until the Puy-style lentils are soft and the veg is tender. Stir now and then if needed.
Season to taste with pepper and adjust the consistency with a little water or stock if you like.
Serve hot in bowls.
Good to know
This soup is simple, honest and just right when you want something warm and hearty. It simmers away quietly and often tastes even better the next day.
Swaps
Puy-style lentils → green lentils (similar fibre and protein content). Carrots → sweet potato (also adds beta-carotene). Leek → celery (also brings fibre and potassium).
Allergens
The soup is usually naturally gluten-free, as long as the vegetable stock is gluten-free. Leek can be a little strong for very sensitive children, and during pregnancy the soup is fine with thoroughly cooked lentils.
