Ingredients
Scale
- 1 tablespoon olive oil (or ¼ cup water for oil-free cooking)
- 2 medium leeks, white and light green parts only, sliced
- 1 pound fresh asparagus, trimmed and chopped
- 1 cup dried red lentils, rinsed
- 8–10 fresh tarragon leaves (or ¾ teaspoon dried)
- 5–6 cups vegetable broth or water (or combination)
- Mineral salt and fresh cracked pepper, to taste
- Juice of 1 lemon
- 2 bread ends, cubed
- 1–2 tablespoons garlic-flavored olive oil
- Pinch of garlic powder
Instructions
- Heat the olive oil in a large soup pot over medium heat. If using water instead, heat the water until it begins to simmer.
- Add the sliced leeks and cook for 5-7 minutes, stirring occasionally, until they start to soften and become translucent.
- Add the chopped asparagus to the pot and cook for another 3-4 minutes, stirring to combine with the leeks.
- Pour in the red lentils, stirring them into the vegetable mixture. Add the tarragon leaves, crushing them lightly between your fingers as you add them.
- Add 5 cups of vegetable broth (or your water/broth combination) and bring the mixture to a boil. Reduce heat to medium-low and simmer for 15-20 minutes, until the lentils are completely tender and starting to break down.
- While the soup simmers, prepare the croutons. Preheat your oven to 400°F (200°C). Toss the cubed bread with garlic-flavored olive oil and a pinch of garlic powder. Spread on a baking sheet and bake for 8-10 minutes until golden and crispy.
- Once the lentils are tender, remove the pot from heat. Using an immersion blender, puree the soup until smooth. If you prefer a chunkier texture, blend only halfway. If using a regular blender, work in batches and be careful with the hot liquid.
- If the soup seems too thick, add the remaining cup of broth or water until you reach your desired consistency.
- Stir in the lemon juice and season with salt and pepper to taste. The lemon brightens all the flavors and balances the earthiness of the lentils.
Notes
- Save the tough asparagus ends for making vegetable stock instead of throwing them away.
- Don’t overcook the asparagus in step 3 – you want to maintain some of the bright green color.
- Taste the soup before adding salt, as vegetable broth can vary in sodium content.
- For extra richness, stir in a tablespoon of tahini or cashew cream before serving.
- If you can’t find fresh tarragon, try fresh dill or parsley as alternatives.
- Make sure your blender or immersion blender is completely clean to avoid any off-flavors.
- The soup will thicken as it cools, so don’t worry if it seems thin when hot.
- Prep Time: 0 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 120 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg