Leek and Coconut Lentil Soup

A classic lentil soup with a leek and coconut twist.

Recipe (Serves 2-3):

Soak the red lentils and peas in the vegetable stock on medium, add 1 clove crushed garlic and a single sliver of grated ginger and heat for 15 minutes.

After 10 minutes slice the leeks and onion, place in a pan with a drizzle of olive oil, the curry powder and a clove of crushed garlic to sauté. Once golden brown add to the lentils along with the coconut milk and simmer for 10 minutes or until the peas are soft and tender.

Serve with pitta bread


100 g Red Lentils,

50 g Green Split Peas,

2 leeks,

1/2 onion,

2 tbsps curry powder (can be homemade),

2 cloves garlic,

1 sliver ginger (grated),

Coconut milk,

3/4 libres vegetable stock.

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4 Responses to Leek and Coconut Lentil Soup

  1. Sounds amazing. Is always nice to but a twist on classic recipes.

  2. Pingback: Sautéd Leek and Broccoli Salad | Recipes from Boatyard House

  3. Pingback: Two Starters, Two Mains, and Two Drinks | 4 Real Cheap

  4. Pingback: Recipe: Pea and mint soup, with balsamic glaze and tomato bread. | Thewonderingchef's Blog

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