Wednesday, November 9, 2016

Leek and Lentil Soup #recipe from author @DarylWoodGerber

It’s autumn and I love soup. I love how you can put something together with whatever you have on your shelves or in your refrigerator. Got veggies and leftover chicken? Add some herbs and broth and, ta-da, a meal!

In my recent travels on the Internet, I learned that the word “restaurant” is sort of derived from soup, or rather a bowl of broth.   The French used to sell something like a bowl of broth called a “restorative” in the 1500s.   It was to cure exhaustion.  Then in 1765, someone opened a shop that specialized in bowls of soup, and voila, the word “restaurant” became the place to sit down and eat to get “restored.”

Yep, that’s what soup does for me.  It restores. Even cooking it restores me. I love the aromas, the steam, the tasty sips.

As for this soup that I’m sharing today, I love lentil soup not just because of the flavor but also because of the food value. Raw lentils have 25% protein in them! By the way, lentils have been part of the human diet since Neolithic times. They were one of the first domesticated crops in the Near East.  [Man, I love trivia for “ten” on the Internet.]

So where do your soup recipes come from? Have they been handed down through your family? Or do you remember them from a visit to a special restaurant? 

FYI, I remember a great soup I had in New Orleans that I recreated with Brie and shrimp!   Here’s the link for that soup! Brie Shrimp Soup 

Also perfect for the holidays: Pumpkin Gruyere Soup

Leek and Lentil Soup

Serves 2

2 tablespoons butter
1 leek, white portion only, diced
3 cups chicken broth, more if necessary
1 cup lentils (raw)
½ teaspoon salt
¼ teaspoon white pepper
2 tablespoon chives, for garnish

In large saucepan, melt the butter over medium heat.  Add the diced leeks and sauté until they begin to soften, about 3-5 minutes. 

Add the broth and lentils, bring to a boil, reduce the heat to low, over and simmer until the lentils are tender, about 40 minutes. If necessary, add more broth.

Season to taste with salt and white pepper. Ladle into bowls and garnish with chives.

Yes, of course you can add chicken or some other meat to this to make it more stew-like. Feel free to tweak as necessary!  I love it plain and simple.

Savor the mystery!
Daryl Wood Gerber aka Avery Aames
Tasty ~ Zesty ~ Dangerous!

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  1. Oooo, I love lentils! All legumes, really. And the recipe for Brie Shrimp Soup? Where do I begin?! Thanks for sharing these great recipes!

    1. Amanda, I'm glad you clicked through. That shrimp soup is divine! :) ~ Daryl

  2. Lovely simplicity.
    And no herbs or spices? Interesting.

  3. I love leeks. I made a pot of chicken leek soup with barley for dinner tonight. I also like lentil soup although I usually make one with red lentils and Moroccan spices.

    1. Sandy, that sounds lovely! Moroccan spices would be fabulous. ~ Daryl

  4. I used to make a leek soup years ago when we were first married. I think it had beer in it. I'll have to give this a try since we have a package of lentils that have been sitting around forever.

  5. amy guillaume lindermanNovember 12, 2016 at 2:48 PM

    i love hamburger soup! ground beef, elbow macaroni, stewed tomatoes, carrots, green beans, corn