Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegan coconut lentil soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
Vegan coconut lentil soup is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is fast, it tastes yummy. Vegan coconut lentil soup is something that I’ve loved my whole life. They’re nice and they look fantastic.
This versatile coconut curry lentil soup is perfect on a dreary day, but really any time of the year. This Coconut Curry Lentil Soup is fragrant with just the right amount of spice. I actually used a whole teaspoon of red chili flakes the first time I made this, making it just hot enough to make our noses.
To begin with this particular recipe, we have to prepare a few components. You can have vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Vegan coconut lentil soup:
- Take 1 medium onion
- Get 1 tbsp minced garlic
- Get 1 (3 inch) piece ginger
- Get 3 tbsp curry powder
- Prepare 2 tbsp red curry powder
- Make ready 1/2 teaspoon cayenne pepper
- Prepare 1 (13.5 ounce) can unsweetened coconut milk
- Get 1 cup red lentils
- Prepare 1/2 cup unsweetened shredded coconut
- Get 1/2 cup unsweetened shredded coconut
- Get 1 (15 ounce) can crushed tomatoes
- Prepare 1 scoop non-dairy Yogurt (for serving; optional)
- Make ready 1-2 tbsp sea salt (optional to taste)
You'll definitely want to eat the leftovers of this red lentil. Hello and welcome back to my kitchen! I hope everyone is taking care at this stressful and strange time! I made a really simple, completely vegan, lentil.
Instructions to make Vegan coconut lentil soup:
- Chop onion, mince garlic, and peel and chop ginger.
- Add 2 tbsp of olive oil to large sauce pan on med heat. Add chopped onions and cook til translucent (about 6-8 min).
- Add garlic and ginger, stirring often (about 4-5 min).
- Add both curry powders and stir until begins to stick to bottom (about 1 min).
- Add coconut milk, shredded coconut, red lentils, 1 tbsp salt and 5 cups of water. Break up spices by stirring often. Bring water to boil water and then reduce heat to simmer and cook til soup starts to thicken (about 20-25 min).
- While soup is simmering, squeeze thawed spinach to release excess water. Chop spinach finely on cutting board.
- Towards end of simmering (about 5 min left), add crushed tomatoes and chopped spinach. Season to taste w/ sea salt and serve with 1 scoop of non-dairy yogurt.
Nourishing vegan coconut tomato lentil soup simmered with delicious, warming spices like cumin, coriander and turmeric. This creamy tomato lentil soup recipe has plenty of plant based protein and makes a wonderful meal prep lunch or dinner! I hope you like this vegan red lentil soup as much as we do around here! When the the vegetables and the lentils are tender, either transfer the soup into a blender or use an immersion blender. This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes.
So that is going to wrap this up with this exceptional food vegan coconut lentil soup recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
