New Zealand Woman’s Weekly




1 tsp parsley oil (see note)

1 large leek, green parts removed, white part washed and finely sliced

2 large garlic

cloves, minced

5 cups filtered water

1.2kg white potatoes

1 cup dried red lentils

2 Brussels sprouts,

finely sliced

¾ -1 tsp quality sea salt

(or to taste)

Fresh chives, to serve

1 In a stockpot or very large saucepan, heat the oil on a medium heat and lightly fry the leek and garlic.

Turn up the heat and add the water, then cover and bring to the boil.

2 Meanwhile, peel and dice the potatoes and add them to the saucepan. Then prepare the dried lentils by rinsing them thoroughly in a bowl of water, straining them and removing any discoloure­d ones. Add them to the saucepan along with the Brussels sprouts. Cover and bring to the boil. Reduce heat to low and simmer for 20-30 minutes, stirring occasional­ly.

3 Stir in the salt, then remove the soup from heat and allow to cool for a few minutes. One batch at a time, process the soup in a blender or food processor until smooth. If the soup is too thick, add water boiled from the kettle (you will most likely need 1-2 cups extra). Serve garnished with freshly chopped chives.

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