Curried Lentil and Leek Soup
Curried Lentil and Leek Soup
We are loving the winter produce that is coming into season and leeks are an all time favourite. As the cold sets in, this hearty lentil and leek curried soup recipe is easy to make and completely plant based. Using pre cooked lentils to keep the cooking time short, you can make this in less than 25 minutes from start to finish.
INGREDIENTS
- 200 g pack precooked lentils or 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
- 400 g tin of chickpeas
- 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
METHOD
- 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
- Mince the garlic then add to the pot, cook for a few minutes before adding the chickpeas and dried spices
- Toss together then add in the vegetable stock, precooked lentils* and simmer for 5 minutes before adding the coconut milk
- 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
- 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