Curried leek and lentil soup
British Leeks are at the height of their season right now – one of the few indigenous British vegetables to be at their best during the winter months.
This year British Leek Growers Association has teamed up with chef and social influencer Lucy Parker to create some new, delicious leek-based recipes. They are all plant-based and simple and easy to prepare, typically taking between 10 and 20 mins preparation time.
*Dried lentils – cooking instructions
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. Add additional 300-400ml vegetable stock as the dried lentils will still absorb water.
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.
Categories:Soups and Salads
