Plant Based Lentil and Leek Curried Soup
Curried soups are my favourite and this time we’re making a speedy lentil soup using leeks instead of onions. I’m working with the British Leek Growers’ Association to create a series of leek recipe to show off how versatile they are, so here is another delicious recipe for the collection.
What’s in the recipe?
Lentils- I’ve used a pack of precooked lentil for this recipe to keep the time extra quick for a speedy dinner, however I have cooking instructions for if you’re using dried red split lentils below in the notes section.
Leeks- Again, celebrating them being in season, I’ve swapped onions for leeks in this recipe.
Coconut Milk- To make this delicious and rich I’ve used full fat coconut milk for the recipe
Spices- Using a mixture of spices such as turmeric, cumin, paprika gives a rich flavour. You can use whatever you have at hand whether thats a garam masala spice mix or just a regular curry powder mix. Be sure to taste test, adding a little more if needed.
Simple swaps and changes:
Don’t have pre-cooked lentils? Don’t worry, I have some cooking instructions for red split lentils. The trick is to get them soaking in a pan of water before prepping any veg! That way by the time it comes to adding them to the pot they’ll have softened.
Want to add more veg? Please do! Why not try adding chopped courgette, peppers and carrot to this recipe to get a load of veg into your diet. Simple fry off the finely chopped veggies at the start with the leeks and garlic process.
Curried Lentil and Leek Soup
- 200 g pack precooked 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
- 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
- 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
-Add another 300-400ml vegetable stock as the uncooked lentils will still absorb water
As the current ambassador for the British leek growers’ association I have a whole list of delicious leek based recipes to try out.
Why not try my Roasted Butternut and Leek Risotto