Recipes

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Credit: British Leek Growers Association + Lucy Parker

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Serves 4 | Prep time: 10 minutes | Cooking time: 20 minutes

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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:

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.

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