Curried leek and lentil soup
Servings
4
Prep Time
10 mins, cooking time: 20 mins
Ingredients
200 g pack pre-cooked lentils (substitute for 150g uncooked red split lentils)
1 large leek, base and green end, finely diced
4 large cloves garlic, finely chopped
Large thumb sized piece of ginger, finely chopped
1 green or red chili, finely chopped
400 g tin of chickpeas (240 drained)
400 ml full fat coconut milk
550 ml veg stock (water and a stock cube)
1 tsp paprika (smoked or hot)
1 / 2 tsp cumin
1 / 2 tsp turmeric
1 tsp curry powder (optional)
Instructions
1. Start by finely chopping the leeks, chili and ginger, then add to a large pot with 1 tbsp of plant-based butter or olive oil, fry on a medium heat for around 6 minutes.
2. Mince the garlic then add to the pot, cook for a few minutes before adding the chickpeas and dried spices
3. Toss together then add in the vegetable stock, precooked lentils* and simmer for 5 minutes before adding the coconut milk
4. Leave on a low-medium heat (you don’t want the coconut milk to bubble) taste testing along the way, season with salt and pepper
5. When it’s seasoned to taste, serve up and serve with fresh coriander, chili flakes, pepper and a tsp of the coconut cream from the tin.