Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegan coconut lentil soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Vegan coconut lentil soup is one of the most well liked of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Vegan coconut lentil soup is something which I’ve loved my entire life.
Try Our Well Yes!® Soups Crafted with Ingredients You Can Feel Good About. Bring home the taste of Rao's Soup today & see why we can't hide the flavor in a can. We don't leave taste to the imagination.
To get started with this 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:
- Prepare medium onion
- Get minced garlic
- Make ready piece ginger
- Take curry powder
- Prepare red curry powder
- Prepare cayenne pepper
- Get can unsweetened coconut milk
- Prepare red lentils
- Prepare unsweetened shredded coconut
- Prepare unsweetened shredded coconut
- Make ready can crushed tomatoes
- Get non-dairy Yogurt (for serving; optional)
- Make ready 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. Other ways to eat the red lentil soup. I LOVE the leftovers of the red lentil soup.
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.
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. You can swap the salmon for any protein you prefer, such as tofu, chickpeas, or chicken. This satisfying creamy soup is made with Thai red curry, coconut milk and fresh lime.
So that’s going to wrap this up with this exceptional food vegan coconut lentil soup recipe. Thank you very much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
