Simple Way to Cook Yummy Vegan coconut lentil soup

Hello everybody, welcome to my recipe site. Today I’m gonna show you a way to make a special dish, Vegan coconut lentil soup. This is one of my favourite food recipe, this time i will make it a little bit tasty. This will be really delicious.

Vegan coconut lentil soup Recipe. Try Our Vegetarian Soups Crafted with Ingredients You Can Feel Good About Today. Bring to a boil over medium-high heat, then reduce heat to.

You can have Vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan coconut lentil soup

1. Take 1 of medium onion.
2. You need 1 tbsp of minced garlic.
3. Take 1 (3 inch) of piece ginger.
4. Make ready 3 tbsp of curry powder.
5. Prepare 2 tbsp of red curry powder.
6. You need 1/2 teaspoon of cayenne pepper.
7. You need 1 (13.5 ounce) of can unsweetened coconut milk.
8. You need 1 cup of red lentils.
9. Prepare 1/2 cup of unsweetened shredded coconut.
10. Prepare 1/2 cup of unsweetened shredded coconut.
11. Take 1 (15 ounce) of can crushed tomatoes.
12. Make ready 1 scoop of non-dairy Yogurt (for serving; optional).
13. Prepare 1-2 tbsp of sea salt (optional to taste).

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.Other ways to eat the red lentil soup.I LOVE the leftovers of the red lentil soup.

Vegan coconut lentil soup instructions

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..

Lentil soups, in general, are extremely versatile.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.

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.Heat the olive oil in a large pot over medium heat.Heat the oil in a medium pot over medium heat.