Hello everybody, 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 food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Vegan coconut lentil soup is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They’re fine and they look wonderful. Vegan coconut lentil soup is something that I’ve loved my whole life.
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 get started with this particular 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 that.
The ingredients needed to make Vegan coconut lentil soup:
- Take 1 medium onion
- Make ready 1 tbsp minced garlic
- Make ready 1 (3 inch) piece ginger
- Take 3 tbsp curry powder
- Prepare 2 tbsp red curry powder
- Take 1/2 teaspoon cayenne pepper
- Take 1 (13.5 ounce) can unsweetened coconut milk
- Make ready 1 cup red lentils
- Get 1/2 cup unsweetened shredded coconut
- Make ready 1/2 cup unsweetened shredded coconut
- Prepare 1 (15 ounce) can crushed tomatoes
- Make ready 1 scoop non-dairy Yogurt (for serving; optional)
- Get 1-2 tbsp sea salt (optional to taste)
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 one-pot red lentil soup gets rich and creamy flavors from coconut milk and it is packed with spices. It is a filling weeknight vegan meal.
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.
You'll definitely want to eat the leftovers of this red lentil. A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. This vegan red lentil coconut soup is perfect on a cold night or when you want something satisfying but light. This soup tastes rich and decadent but won't weigh. This lentil soup is anything but bland.
So that’s going to wrap it up for this exceptional food vegan coconut lentil soup recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
