Credit: British Leek Growers Association + Lucy Parker

Serves 4 | Prep 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 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)


  1. Start by finely chopping the leeks, chilli and ginger, then add to a large pot with 1 tbsp of plant-based (or dairy) 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 and precooked lentils*. 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 with fresh coriander, chilli flakes, pepper and a tsp of coconut cream from the tin.

*If 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 an additional 300-400ml vegetable stock as the dried lentils will still absorb water.

Discover more healthy and delicious recipes here.