Curried lentil and leek soup

Serves: 4

Preparation time: 10 minutes

Cooking time: 20 minutes

Ingredients

  • 200g 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 chilli, finely chopped

  • 400g tin of chickpeas (240g drained)

  • 400ml full fat coconut milk

  • 550ml vegetable stock (water and a stock cube) 

    Spices:

  • 1 tsp paprika (smoked or hot)

  • ½ tsp cumin

  • ½ tsp turmeric

  • 1 tsp curry powder (optional)

 

Method

  1. Start by finely chopping the leeks, chilli 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 preference, serve up and serve with fresh coriander, chilli flakes, pepper and a tsp of the coconut cream from the tin.

Dried lentils – cooking instructions

  1. If you’re using dried lentils, add them to a pot of water, soak for around 15-20 minutes, drain and then wash again before adding to the soup.

  2. Add additional 300-400ml vegetable stock as the dried lentils will still absorb water.

Jade ThorneComment