Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, vegan coconut lentil soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Vegan coconut lentil soup is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it’s quick, it tastes yummy. Vegan coconut lentil soup is something that I have loved my entire life. They are fine and they look wonderful.
Bring to a boil over medium-high heat, then reduce heat to. 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!
To begin with this 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 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
- Get 2 tbsp red curry powder
- Prepare 1/2 teaspoon cayenne pepper
- Prepare 1 (13.5 ounce) can unsweetened coconut milk
- Make ready 1 cup red lentils
- Prepare 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)
- Prepare 1-2 tbsp sea salt (optional to taste)
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.
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.
Other ways to eat the red lentil soup. I LOVE the leftovers of the red lentil soup. The soup will thicken the next day. I reheated leftover soup and poured it over cooked bulgur like a sauce. The bulgur tasted amazing with a side of baked salmon.
So that’s going to wrap it 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 is gonna be interesting food at home recipes coming up. Remember to save this site in your browser, and share it to your family, colleague and friends. Thank you for reading, I hope this webpage becomes “the place to be” when it comes to vegan coconut lentil soup cooking. Go on get cooking!
