Vegan coconut lentil soup
Vegan coconut lentil soup

Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, vegan coconut lentil soup. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Vegan coconut lentil soup is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. Vegan coconut lentil soup is something that I have loved my whole life. They are fine and they look wonderful.

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To begin with this recipe, we must prepare a few ingredients. You can have vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Vegan coconut lentil soup:
  1. Get 1 medium onion
  2. Take 1 tbsp minced garlic
  3. Prepare 1 (3 inch) piece ginger
  4. Prepare 3 tbsp curry powder
  5. Make ready 2 tbsp red curry powder
  6. Get 1/2 teaspoon cayenne pepper
  7. Prepare 1 (13.5 ounce) can unsweetened coconut milk
  8. Prepare 1 cup red lentils
  9. Make ready 1/2 cup unsweetened shredded coconut
  10. Get 1/2 cup unsweetened shredded coconut
  11. Take 1 (15 ounce) can crushed tomatoes
  12. Make ready 1 scoop non-dairy Yogurt (for serving; optional)
  13. Prepare 1-2 tbsp sea salt (optional to taste)

I love a good, hearty soup anytime of year. Of course soup is a go-to when you want to keep cozy on those chilly fall and cold winter days, but I enjoy it all year round! Whip up a pot of this coconut curry lentil soup on a rainy summer day and you won't regret it! Coconut lentil soup, a hearty and delicious vegan dinner recipe.

Instructions to make Vegan coconut lentil soup:
  1. Chop onion, mince garlic, and peel and chop ginger.
  2. Add 2 tbsp of olive oil to large sauce pan on med heat. Add chopped onions and cook til translucent (about 6-8 min).
  3. Add garlic and ginger, stirring often (about 4-5 min).
  4. Add both curry powders and stir until begins to stick to bottom (about 1 min).
  5. 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).
  6. While soup is simmering, squeeze thawed spinach to release excess water. Chop spinach finely on cutting board.
  7. 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.

Weather has been fantastic for this time of the year, but I'm still kind of stuck in the winter feeling. This satisfying creamy soup is made with Thai red curry, coconut milk and fresh lime. Serve this vegan and gluten-free recipe with Perfect Coconut Rice or rice noodles. Other ways to eat the red lentil soup. I LOVE the leftovers of the red lentil soup.

So that’s going to wrap this up with this exceptional food vegan coconut lentil soup recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!