Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, vegan coconut lentil soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegan coconut lentil soup is one of the most well liked of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. Vegan coconut lentil soup is something that I’ve loved my entire 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 get started with this recipe, we must 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:
- Get 1 medium onion
- Get 1 tbsp minced garlic
- Get 1 (3 inch) piece ginger
- Prepare 3 tbsp curry powder
- Take 2 tbsp red curry powder
- Prepare 1/2 teaspoon cayenne pepper
- Make ready 1 (13.5 ounce) can unsweetened coconut milk
- Prepare 1 cup red lentils
- Get 1/2 cup unsweetened shredded coconut
- Prepare 1/2 cup unsweetened shredded coconut
- Take 1 (15 ounce) can crushed tomatoes
- Take 1 scoop non-dairy Yogurt (for serving; optional)
- Take 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 everyday vegan lentil soup is anything but bland. It's FULL of flavor between the spices, fresh vegetables and even a squeeze of lemon juice at the end.
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.
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. 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 lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup!
So that is going to wrap this up with this exceptional food vegan coconut lentil soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
