Vegan coconut lentil soup
Vegan coconut lentil soup

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, vegan coconut lentil soup. One of my favorites. This time, I am going to make it a little bit tasty. 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 fast, it tastes yummy. Vegan coconut lentil soup is something which I’ve loved my whole life. They’re fine and they look fantastic.

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To begin with this particular recipe, we must first prepare a few ingredients. 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:
  1. Take 1 medium onion
  2. Prepare 1 tbsp minced garlic
  3. Prepare 1 (3 inch) piece ginger
  4. Make ready 3 tbsp curry powder
  5. Prepare 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. Prepare 1/2 cup unsweetened shredded coconut
  10. Get 1/2 cup unsweetened shredded coconut
  11. Get 1 (15 ounce) can crushed tomatoes
  12. Prepare 1 scoop non-dairy Yogurt (for serving; optional)
  13. Take 1-2 tbsp sea salt (optional to taste)

For a rich and thick soup like this one (or even my Easy Spiced Lentil Soup), your best bet is to pair it with something starchy that absorbs the flavour. It would also be good to pair the soup with a light dish such as a side salad. This satisfying creamy soup is made with Thai red curry, coconut milk and fresh lime. Serve this vegan and gluten-free recipe with Perfect Coconut Rice or rice noodles.

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.

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 is going to wrap this up for this exceptional food vegan coconut lentil soup recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!