Leek and Tomato Soup with Lentils and White Beans

Back from vacation, it takes a while to get back into sync. I am still fighting jet lag. Today, I began with a soup that is more complex that what I usually do on weeknights, but well worth the effort. I paired this with some jalapeno and mushroom melts on a whole wheat baguette and we had one hearty dinner. I also managed to get out for a walk, the brisk cold air was really refreshing!



Leek and Tomato Soup with lentils and White Beans

Serves 4

Ingredients

2 tbsp olive oil
1 tsp cumin seeds
2 leeks, very thinly sliced (the whites and the tender greens)
2 cloves garlic, thinly sliced
1 tsp red pepper
2 large tomatoes, coarsely chopped
1/3 cup chopped cilantro
4-5 basil leaves
2 tsp salt
1/4 moong dal
1/2 cup cooked white beans
1/3 cup lemon juice
2 tbsp black pepper
1/2 cup whole milk

Method of Preparation

1. Heat the oil and add the cumin and cook briefly.
2. Add the garlic and the leeks and cook on low heat to saute and brown the leeks.
3. The process takes a good 10 minutes, but is the only really lengthy aspect of this soup.



4. Add in the pepper and the tomatoes, followed by the remaining ingredients (except the milk) and 1 cup water.
5. Cook in a pressure cooker for 10 minutes.
6. Cool slightly and puree with milk.
7. Serve immediately with lots of black pepper, extra lemon and cilantro