Vegan coconut lentil soup
Vegan coconut lentil soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vegan coconut lentil soup. One of my favorites food recipes. For mine, 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 favored of current trending foods in the world. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. They’re fine and they look fantastic. Vegan coconut lentil soup is something which 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 begin with this particular recipe, we have to first prepare a few ingredients. You can cook vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you cook that.

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

Steps 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.

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 is going to wrap this up with this exceptional food vegan coconut lentil soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!