Preparation time: 10 minutes
Cooking time: 20 minutes
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)
1 tsp paprika (smoked or hot)
½ tsp cumin
½ 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.
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.