Curried Lentil and Leek Soup Recipe

Introduction

This Curried Lentil and Leek Soup is a comforting, flavorful dish perfect for chilly days. Packed with spices, tender lentils, and creamy coconut milk, it makes a nourishing meal that’s easy to prepare. Enjoy the mild heat and aromatic warmth in every spoonful.

Ingredients

• 200 g pack precooked lentils (or 150 g 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 (240 g drained)
• 400 ml full fat coconut milk
• 550 ml vegetable 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 tbsp plant-based butter or olive oil
• Salt and pepper, to taste
• Fresh coriander, chilli flakes, and a teaspoon of coconut cream (optional, for serving)

Instructions

1. Step 1: Finely chop the leek, chilli, and ginger. Heat 1 tablespoon of plant-based butter or olive oil in a large pot over medium heat. Add the chopped vegetables and fry for about 6 minutes until softened.
2. Step 2: Mince the garlic and add it to the pot. Cook for a few minutes until fragrant, then stir in the chickpeas and all the dried spices (paprika, cumin, turmeric, and curry powder if using).
3. Step 3: Mix everything well, then pour in the vegetable stock and add the precooked lentils. Let the soup simmer gently for 5 minutes.
4. Step 4: Pour in the coconut milk and reduce the heat to low-medium. Avoid letting the coconut milk bubble. Taste and season with salt and pepper as needed.
5. Step 5: When seasoned to your preference, ladle the soup into bowls. Garnish with fresh coriander, chilli flakes, freshly ground pepper, and a teaspoon of coconut cream from the tin for extra richness.

Tips & Variations

• Use uncooked red split lentils if precooked lentils are unavailable; just increase simmer time until tender.
• Add a squeeze of lime juice before serving to brighten the flavors.
• For extra protein, stir in some cooked diced tofu or shredded chicken.
• Adjust the chilli quantity to suit your heat preference or leave it out for a milder soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled, so add a splash of water or vegetable stock when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of lentils for this soup?

Yes, you can use other lentils such as green or brown, but cooking times will vary. Red lentils cook the fastest and break down nicely, giving the soup a creamy texture.

Is this soup vegan?

Yes, this recipe is vegan as long as you use plant-based butter or oil and ensure your vegetable stock is vegan-friendly. The coconut milk adds a rich, creamy texture without dairy.

Curried Lentil and Leek Soup Recipe

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★★★★★

4.5 from 128 reviews

This Curried Lentil and Leek Soup is a hearty, flavorful dish combining precooked lentils, leeks, chickpeas, and warming spices simmered in creamy coconut milk. Perfect for a comforting meal, this vegan soup balances the earthiness of lentils and chickpeas with aromatic garlic, ginger, and curry spices, finished with fresh coriander and optional chili for a mild kick.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Indian-inspired
• Diet: Vegan

Ingredients

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Vegetables and Aromatics

• 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)

Legumes and Canned Goods

• 200 g pack precooked lentils (or substitute with 150 g uncooked red split lentils)
• 400 g tin of chickpeas (240 g drained weight)
• 400 ml full fat coconut milk

Liquids and Fats

• 550 ml vegetable stock (made from water and a stock cube)
• 1 tbsp plant-based butter or olive oil

Spices

• 1 tsp paprika (smoked or hot)
• 1/2 tsp cumin
• 1/2 tsp turmeric
• 1 tsp curry powder (optional)

Instructions

1. Prepare and sauté aromatics: Finely chop the leek, chilli, and ginger. Add these to a large pot with 1 tablespoon of plant-based butter or olive oil. Fry on medium heat for about 6 minutes until softened and fragrant.
2. Add garlic and spices: Mince the garlic and add it to the pot. Cook for a few minutes, stirring frequently. Then add the drained chickpeas along with paprika, cumin, turmeric, and curry powder (if using). Stir to combine all ingredients.
3. Add stock and lentils: Pour in the vegetable stock and add the precooked lentils. Stir and bring to a simmer. Let it simmer gently for 5 minutes to allow flavors to meld.
4. Incorporate coconut milk and simmer: Stir in the full-fat coconut milk carefully, maintaining a low to medium heat so that the soup does not boil. Taste and season with salt and pepper as needed.
5. Serve and garnish: Once seasoned to your liking, ladle the soup into bowls. Garnish with fresh coriander, chilli flakes, black pepper, and a teaspoon of the coconut cream from the coconut milk tin for extra richness and flavor.

Notes

• You can substitute precooked lentils with uncooked red split lentils but adjust cooking time accordingly.
• For a spicier soup, increase the amount of chilli or add chilli flakes when serving.
• This soup is vegan and dairy-free when using plant-based butter or olive oil.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, stirring occasionally.

Keywords: curried lentil soup, vegan lentil soup, coconut milk soup, leek soup, healthy lentil recipe, plant-based soup, easy lentil recipe