Lentil & Leek Soup


  • 1 tbsp. natural soy-based butter spread
  • 1 cup sweet onion, diced
  • 2 leeks (tops trimmed, washed thoroughly), sliced very thin
  • 1 cup brown lentils
  • 2 bay leaves
  • ½ cup burdock, washed and sliced into very thin rounds
  • One 1-inch piece of kombu (a thick, dark-green seaweed)
  • 5 cups chicken-flavored vegetable broth (No-Chicken Broth)
  • ¼ tsp. sea salt
  • ¼ tsp. ground turmeric
  • 3 tbsp. scallions, thinly sliced


Heat butter substitute spread, onion and leeks in a medium saucepan over medium-high flame. Stir together and cook for 2 minutes. Add lentils, bay leaves, burdock and kombu. Stir and cook 2 more minutes. Add broth. Reduce heat to medium-low; cook 30 minutes. Add sea salt and turmeric; cook one minute. Garnish with fresh scallions and serve. Serves 6.

Tip: When washing leeks, pull back the layers while rinsing. Leeks are raised in sand, which may get trapped between the layers.


Written by Renew Life

At Renew Life, we believe a healthy gut is a happy gut. For nearly two decades we have been formulating superior quality digestive care supplements to help people achieve optimal health from the inside out.* We proudly stand behind the quality, purity, and potency of every product we make.