Curried leek and lentil soup Recipes Credit: British Leek Growers Association + Lucy Parker Serves 4 | Prep time: 10 minutes | Cooking time: 20 minutes Ingredients: 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) Spices: 1 tsp paprika (smoked or hot) 1/2 tsp cumin 1/2 tsp turmeric 1 tsp curry powder (optional) Method: 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. 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 and precooked lentils*. 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 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.