This 30-minute meal is warm, comforting, and full of plant-based protein thanks to the chickpeas and lentils. Serve with rice or flatbreads for a filling meal.
Ingredients
- 200 g 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
- 400 g tin of chickpeas 240g drained
- 400 ml full fat coconut milk
- 550 ml vegetable stock water and a stock cube
Spices
- 1 tsp paprika smoked or hot
- ½ tsp cumin
- ½ tsp turmeric
- 1 tsp curry powder optional
Instructions
- 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.