Lentil, Mushroom, Wakame & Leek Soup


  • 1 onion, chopped
  • 1 clove garlic
  • 1 teaspoon olive or coconut oil
  • 2 leeks, sliced
  • Large cup of mushrooms
  • 150g lentils
  • 3 bay leaves
  • Large handful Atlantic Kitchen Wakame Seaweed
  • 2 pints boiling water
  • Salt and pepper, to taste


Gently sauté the onion and garlic in olive or coconut oil for 5 minutes in a large pan.

Add the leeks and mushrooms and allow them to soften together for a further 5-10 minutes.

Stir in the lentils, bay leaves, Wakame (just a small handful as it expands by over 5 times when it rehydrates) and water.

Bring to the boil and allow to simmer until lentils are soft - about 30 minutes. Now serve!