Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, vegan coconut lentil soup. One of my favorites. 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 in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Vegan coconut lentil soup is something which I have loved my entire life. They are fine and they look fantastic.
A previous commenter said that light coconut milk also worked in this recipe, and am happy to report they were correct. 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 prepare a few components. You can cook vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Vegan coconut lentil soup:
- Prepare 1 medium onion
- Get 1 tbsp minced garlic
- Make ready 1 (3 inch) piece ginger
- Prepare 3 tbsp curry powder
- Make ready 2 tbsp red curry powder
- Get 1/2 teaspoon cayenne pepper
- Make ready 1 (13.5 ounce) can unsweetened coconut milk
- Prepare 1 cup red lentils
- Prepare 1/2 cup unsweetened shredded coconut
- Take 1/2 cup unsweetened shredded coconut
- Take 1 (15 ounce) can crushed tomatoes
- Get 1 scoop non-dairy Yogurt (for serving; optional)
- Get 1-2 tbsp sea salt (optional to taste)
A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. 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! This vegan red lentil coconut soup is perfect on a cold night or when you want something satisfying but light.
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 creamy tomato lentil soup recipe has plenty of plant based protein and makes a wonderful meal prep lunch or dinner! 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. Lentils are an incredibly affordable source of protein. In addition to the protein, lentils are packed with fiber, iron, and folate.
So that is going to wrap this up with this exceptional food vegan coconut lentil soup recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
