Cock-a-Leekie with Puy Lentils and Thyme

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
The Lentil Cookbook

By Ghillie Basan

Published 2016

  • About

This chicken-based lentil soup follows an ancient Scottish recipe. It would have originally been made with veal to flavour the broth, but this version is given more earthiness by adding pretty blue-green Puy lentils instead. The lentils retain their shape after cooking, providing a satisfying flavour and texture.

Ingredients

  • 2 leeks, cut into 5cm/2in fine julienne strips
  • 115 g/4 oz/½ cup

Method

  1. Bring a small pan of salted water to the boil and cook the julienne of leeks for 1–2 minutes. Drain and refresh under cold running water. Drain again and set aside.
  2. Pick over the lentils to check for any small stones or grit. Put into a pan with the bay leaf and thyme and cover with cold water. Bring to the boil and cook for 25–30 minutes until tender. Drain and r