A bowl of leek and lemon lentils with coconut yoghurt
Luke Albert
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Leek and Lentils With Lemon and Ginger

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This comforting leek and lentil dish is the kind of recipe you reach for when you want something warm, nourishing, and easy to put together.

The base of softened leeks creates a gentle sweetness that runs through the dish, while garlic and fresh ginger add warmth and depth. A blend of spices – including cumin and turmeric – brings subtle heat and earthiness, balanced by the brightness of lemon stirred through at the end. As the lentils cook down, they soften into a creamy, spoonable texture.

This recipe, which comes from Katy Beskow’s The Vegan Pantry, also offers plenty from a nutritional point of view. Red lentils are a great source of plant-based protein and fibre, helping to keep you feeling sustained, while turmeric and ginger are often associated with anti-inflammatory benefits. The addition of fresh herbs and lemon juice lifts the whole dish, adding a fresh element alongside the richer, spiced base.

Nutritious Comfort Food

This leek and lentils dish is classic comfort food – the kind of meal that’s easy to eat straight from the bowl, whether on a cold evening or when you’re in need of something simple and reassuring. It’s just as suited to serving with rice as it is on its own, and it keeps well, making it a practical option for batch cooking.

Finished with a spoonful of cooling coconut yogurt, it delivers a balance of warmth, freshness and creaminess that makes it especially moreish.

Leek and Lentils With Lemon and Ginger
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Leek and Lentils With Lemon and Ginger

Recipe by Katy Beskow

This has become my ultimate comfort food, simply eaten with a spoon from the bowl, or served like a dhal with fluffy basmati rice. It’s wonderfully warming on cold winter days, especially when seasonal colds and flu set in.

Course: DinnerDifficulty: Easy
Servings
+
–

4

servings
Prep time

5

minutes
Cooking time

30

minutes
Calories

kcal

Ingredients

  • 1 tbsp sunflower oil

  • 2 leeks, finely chopped

  • 2 garlic cloves, crushed

  • 4 cm piece of ginger, finely grated

  • Pinch of chilli (red pepper) flakes

  • 1/2 tsp ground turmeric

  • 1/2 tsp ground cumin

  • 1 tbsp medium curry paste (ensure vegan)

  • 400 g dried red lentils, rinsed

  • 1 litre hot vegetable stock

  • 1 unwaxed lemon, at room temperature

  • Generous handful of coriander (cilantro), finely chopped

  • Generous pinch of sea salt and black pepper

  • 4 tbsp coconut yogurt, to serve

Directions

  • Add the oil and leeks to a large pan and cook over a medium- high heat for 5 minutes until softened and fragrant. Add the garlic, ginger, chilli flakes, turmeric and cumin and cook for a further 2 minutes, stirring frequently.
  • Stir in the curry paste, then add the lentils and vegetable stock.
  • Bring to the boil, then reduce the heat to medium and cook for 25 minutes, stirring often to avoid sticking.
  • When the lentils have softened and broken down, remove the pan from the heat. Squeeze in the juice of the lemon and stir through the coriander. Season to taste with salt and pepper. Serve in warmed bowls, with a spoonful of cooling coconut yoghurt on top.

Notes

  • This recipe is perfect for batch cooking and freezing into individual containers. Freeze for up to 3 months and defrost before reheating in a microwave or pan until piping hot

Extracted from Vegan Pantry, Katie Beskow (Quadrille, £22.00). Photography by Luke Albert

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