Creamy Chickpea & Lentil Laksa
CATEGORY: LUNCH/DINNER | SERVES: 4 | PREP: 10 MINS | COOK: 20 MINS
A nourishing, lightly spiced coconut soup that's rich in plant protein and comfort.
Quick, colourful and deeply satisfying — a perfect wellness lunch or reset dinner.
A good laksa hits something that most healthy recipes miss: it is genuinely, deeply satisfying. This plant-based version builds its richness from coconut milk and red lentils rather than anything heavy or processed, delivering serious flavour alongside meaningful nutrition. Sixteen grams of protein and nine grams of fibre per bowl, ready in thirty minutes, with ingredients that most people have to hand. Quick, colourful and the kind of meal that tastes better the next day.
Ingredients
1 tbsp coconut or olive oil
1 small onion, finely chopped
2 cloves garlic, crushed
1 tsp grated fresh or ground ginger
1 tsp curry powder or garam masala
½ tsp ground turmeric
1 tbsp tomato purée
1 x 400ml tin light coconut milk
500ml vegetable stock
1 x 400g tin chickpeas, drained
100g red lentils, rinsed
1 red pepper, sliced, or frozen mixed peppers
2 handfuls baby spinach or frozen spinach
Juice of ½ lime or 1 tsp bottled lime juice
Sea salt and black pepper to taste
Optional garnish: chopped coriander, chilli flakes, swirl of yoghurt or drizzle of chilli oil
Method
Heat the oil in a large pan. Add the onion, garlic and ginger and cook for 2 to 3 minutes until soft. Stir in the curry powder, turmeric and tomato purée and cook for a further minute.
Add the coconut milk, stock, chickpeas and lentils. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally, until the lentils are soft and the soup has thickened.
Stir in the red pepper and spinach and cook for 2 to 3 minutes until wilted. Add the lime juice and season to taste.
Ladle into bowls and top with herbs, chilli and a yoghurt swirl if desired.
Nutritional Information
Per serving: approx 340 kcal | 16g protein | 9g fibre
RI = Reference Intake for an average adult (2000 kcal / 8400 kJ)
Macronutrient split: 43% carbohydrates / 19% protein / 38% fat. A balanced, Mediterranean-inspired ratio for steady blood sugar and hormonal balance.
HEAR ABOUT IT FROM BECKI HERE 👇
FIT Tip
This laksa is ideal for batch cooking. Flavours deepen overnight and it keeps well in the fridge for up to 3 days, or freezes beautifully in portions for easy future meals. Enjoy on its own as a light lunch or serve with brown rice or noodles for a delicious plant-based dinner on training days or for bigger appetites.
This recipe is naturally gluten-free, dairy-free and suitable for plant-based diets. For clients following a personalised elimination plan, always cross-reference your specific intolerance results.
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About Becki Hawkins
Becki Hawkins, BSc (Hons), mBANT, CNHC, is the founder of FIT Nutrition & Testing Clinic and a Registered Nutritional Therapist with over 20 years of experience. She specialises in evidence-based personalised nutrition and functional testing, helping clients uncover the root causes of digestive issues, hormonal imbalances and unexplained symptoms. Every FIT recipe is designed around the same principle: real food that works with your body, not against it.