Vegan coconut lentil soup
Vegan coconut lentil soup

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, vegan coconut lentil soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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!

Vegan coconut lentil soup is one of the most favored of current trending foods in the world. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Vegan coconut lentil soup is something that I have loved my whole life.

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 can achieve that.

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

Serve this vegan and gluten-free recipe with Perfect Coconut Rice or rice noodles. Other ways to eat the red lentil soup. I LOVE the leftovers of the red lentil soup. The soup will thicken the next day.

Instructions 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.

I reheated leftover soup and poured it over cooked bulgur like a sauce. The bulgur tasted amazing with a side of baked salmon. You can swap the salmon for any protein you prefer, such as tofu, chickpeas, or chicken. Golden Coconut Lentil Soup is a light and fresh vegan soup with vibrant turmeric and a handful of fun toppings. Yes, this is an easy recipe just later the additional ones.

So that is going to wrap this up with this special food vegan coconut lentil soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!