Curried Lentil and Leek Soup Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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
