Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegan coconut lentil soup. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.
Vegan coconut lentil soup is one of the most favored of current trending foods on earth. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Vegan coconut lentil soup is something which I have loved my entire life. They are fine 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 recipe, we have to first prepare a few components. You can cook vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Vegan coconut lentil soup:
- Prepare medium onion
- Make ready minced garlic
- Make ready piece ginger
- Take curry powder
- Get red curry powder
- Prepare cayenne pepper
- Get can unsweetened coconut milk
- Make ready red lentils
- Get unsweetened shredded coconut
- Prepare unsweetened shredded coconut
- Get can crushed tomatoes
- Take non-dairy Yogurt (for serving; optional)
- Get 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’s going to wrap this up with this special food vegan coconut lentil soup recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
