Spring Pea Soup with Leeks and Lentils
Prep time
Cook time
Total time
This fresh and vibrant spring pea soup with leeks and lentils is flavorful and easy to make. It's perfect for a week night dinner or for a special occasion!
Yield: 6
  • 4 tbsp. (1/2 stick) butter
  • 2 leeks, chopped
  • 1 tsp. salt
  • pinch cayenne pepper
  • 1 tsp. pepper
  • 2 cloves garlic, minced
  • 4 c. chicken stock or broth
  • 1 (16 oz) package frozen peas
  • 1 c. heavy cream
  • 1 c. French green lentils, cooked*
  1. Place a large stockpot or dutch oven over medium heat. Add the butter, once melted toss in the chopped leek. Season with salt, cayenne pepper and black pepper. Sauté until fragrant and translucent. Add the garlic, cook until fragrant, then pour in the chicken stock. Bring the mixture to a boil and then add in the peas.
  2. Simmer on medium for approximately 5 minutes or until the peas are tender. Add the cooked lentils and simmer for an additional minute.
  3. Remove the soup from the heat and pour into a blender (an immersion blender can be used too). Puree the mixture until smooth. If you want the texture of your soup to be silky, pour the soup through a mesh sieve to remove any chunks.
  4. Return the soup to the pot, add in the cream and mix until incorporated. Garnish with additional peas, croutons or a dollop of crème fraîche.
*Any kind of lentil will do, I happened to have French green lentils in my pantry.
-The heavy cream can be substituted for whole milk for a lighter version.

Recipe source: adapted from Kelsey Nixon, Kitchen Confidence
Recipe by Life Made Simple at https://lifemadesimplebakes.com/spring-pea-soup-leeks-lentils/