Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, vegan coconut lentil soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Vegan coconut lentil soup is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Vegan coconut lentil soup is something which I’ve loved my entire life.
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To get started with this particular recipe, we must prepare a few ingredients. You can have 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:
- Get 1 medium onion
- Get 1 tbsp minced garlic
- Get 1 (3 inch) piece ginger
- Take 3 tbsp curry powder
- Take 2 tbsp red curry powder
- Make ready 1/2 teaspoon cayenne pepper
- Take 1 (13.5 ounce) can unsweetened coconut milk
- Prepare 1 cup red lentils
- Make ready 1/2 cup unsweetened shredded coconut
- Prepare 1/2 cup unsweetened shredded coconut
- Take 1 (15 ounce) can crushed tomatoes
- Make ready 1 scoop non-dairy Yogurt (for serving; optional)
- Make ready 1-2 tbsp sea salt (optional to taste)
It would also be good to pair the soup with a light dish such as a side salad. 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 love a good, hearty soup anytime of year.
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.
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. 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.
So that’s going to wrap this up for this exceptional food vegan coconut lentil soup recipe. Thank you very much for your time. I am sure you can make this at home. There’s gonna be interesting food in 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!
