Lentils with Leeks

Full of protein and fiber, lentils are perfect for a hearty vegan meal.
Yield: 4 Servings


  • 2 tablespoons extra virgin olive oil
  • 1 package Olivia’s Organics leeks - chopped
  • 1 cup grape tomatoes - chopped
  • 2 cloves garlic - minced
  • 2 cups lentils
  • 4 to 5 cups of water
  • Salt and pepper to taste
  • 1 bay leaf
  • 2 scallions - sliced thin (optional)


  • In a large pot, heat the olive oil and sauté the leeks, tomatoes and garlic for a few minutes. Add the lentils, water, salt, pepper and bay leaf. Bring to a boil then reduce to a simmer for approximately 50 minutes. Remove bay leaf before serving and top with scallions if desired.

Categories: Soup, Leeks