Leek & Lentil Soup

Leek & Lentil Soup

Leek & Lentil Soup

By: Lisa Holmen

This leek and lentil soup is not only delicious but packed full of nutrients. Stir through some cream or crème fraiche after puréeing for a richer taste. For a leaner version, leave out the cream at the end.



Prep time

Cook time



  • 1 tbsp extra-virgin olive oil
  • 3 leeks, thinly sliced
  • 2 sticks celery, diced
  • 1 cup dry lentils, rinsed
  • 3 cups water
  • 2 cups vegetable stock (sodium reduced)
  • ½ cup cream
  • Salt & pepper, to season
  • Chopped parsley & pumpkin seeds, to garnish


  • Melt the oil in a large pan over medium heat, then add leeks and celery and cook for 5 mins until tender.
  • Add the lentils, water and stock and bring to the boil, then reduce heat and simmer covered for 25–30 mins or until the lentils are tender.
  • Use a stick mixer or blender to puree the soup until relatively smooth. Stir through the cream and season with salt and pepper. Add chopped parsley and pumpkin seeds to garnish.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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