Curried Leek & Lentil Soup

Curried Leek & Lentil Soup

We love a good soup during the colder months, and indeed at any time of year! But sometimes they can leave you feeling hungry for more a short time later. This cosy curried leek and lentil soup on the other hand will keep you feeling full and satisfied until dinner as its packed with satiating lentils and chickpeas for extra protein.

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Famously associated with Welsh Saint David, the leek has been cultivated and used for cooking for more than 3,000 years. During the Middle Ages, it was the original health food, high in fibre, good for purging the blood, keeping colds at bay, healing wounds and alleviating the pains of childbirth.

Leeks are one of the few indigenous British vegetables that are ‘in season’ throughout the Autumn and Winter months.  They are also great for our health, a natural pre-biotic they feed the healthy bacteria in your gut, while also being a natural antioxidant and a good source of folate and Vitamin B.

In partnership with British Leeks, vegan food blogger Lucy Parker @lucy_and_lentils, has created this curried leek and lentil soup to celebrate leeks, which are in season throughout the Autumn and Winter months in the UK. Enjoy!

Total Time: 30 minutes

Prep Time: 1 minutes

Cook Time: 20 minutes

Servings: 4

Rating:  

Total Time: 30 minutes

Servings: 4

Ingredients

Method

Ingredients

(Servings: 4)

  • 50 50 g pack pre-cooked lentils (substitute for 150g uncooked red split lentils)
  • 0.25 0.25 large leek, base and green end, finely diced
  • 1 1 large cloves garlic, finely chopped
  • Large thumb sized piece of ginger, finely chopped
  • 0.25 0.25 green or red chili, finely chopped
  • 0.25 0.25 400g tin of chickpeas (240 drained)
  • 100 100 ml full fat coconut milk
  • 137.5 137.5 ml veg stock (water and a stock cube)
  • Spices:
  • 0.25 0.25 tsp paprika (smoked or hot)
  • 0.125 0.125 tsp cumin
  • 0.125 0.125 tsp turmeric
  • 0.25 0.25 tsp turmeric

Method

  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 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

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

Do you love a good chunky soup?

This Mediterranean Tuscan Soup recipe was made for you!

Written by

Lucy Parker

Lucy Parker

Lucy is a food photographer, food stylist, content creator and recipe creator based in Nottingham.

lucyandlentils.co.uk/

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