Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vegan coconut lentil soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really 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 popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Vegan coconut lentil soup is something that I have loved my whole life. They are nice and they look fantastic.
To begin with this 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 that.
The ingredients needed to make Vegan coconut lentil soup:
- Prepare 1 medium onion
- Get 1 tbsp minced garlic
- Prepare 1 (3 inch) piece ginger
- Prepare 3 tbsp curry powder
- Get 2 tbsp red curry powder
- Make ready 1/2 teaspoon cayenne pepper
- Get 1 (13.5 ounce) can unsweetened coconut milk
- Make ready 1 cup red lentils
- Get 1/2 cup unsweetened shredded coconut
- Get 1/2 cup unsweetened shredded coconut
- Make ready 1 (15 ounce) can crushed tomatoes
- Prepare 1 scoop non-dairy Yogurt (for serving; optional)
- Prepare 1-2 tbsp 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.
Steps 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.
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’s going to wrap it up for this special food vegan coconut lentil soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
