Vegan coconut lentil soup. This versatile coconut curry lentil soup is perfect on a dreary day, but really any time of the year. This Coconut Curry Lentil Soup is fragrant with just the right amount of spice. I actually used a whole teaspoon of red chili flakes the first time I made this, making it just hot enough to make our noses.
I'm not a leftover girl, and I easily If I had to describe the amazing taste of this Vegan Coconut Curry Lentil Soup, I would go on for days.
For your sake, I'll make it short.
This one-pot red lentil soup gets rich and creamy flavors from coconut milk and it is packed with spices.
You can cook Vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Vegan coconut lentil soup
- You need 1 of medium onion.
- It's 1 tbsp of minced garlic.
- It's 1 (3 inch) of piece ginger.
- It's 3 tbsp of curry powder.
- It's 2 tbsp of red curry powder.
- It's 1/2 teaspoon of cayenne pepper.
- Prepare 1 (13.5 ounce) of can unsweetened coconut milk.
- Prepare 1 cup of red lentils.
- It's 1/2 cup of unsweetened shredded coconut.
- You need 1/2 cup of unsweetened shredded coconut.
- You need 1 (15 ounce) of can crushed tomatoes.
- Prepare 1 scoop of non-dairy Yogurt (for serving; optional).
- Prepare 1-2 tbsp of sea salt (optional to taste).
It is a filling weeknight vegan meal. You'll definitely want to eat the leftovers of this red lentil. 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 step by step
- 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 hope you like this vegan red lentil soup as much as we do around here! When the the vegetables and the lentils are tender, either transfer the soup into a blender or use an immersion blender. This lentil soup is perfect for a cold rainy day. Grab a warm bowl of creamy soup, curl up on the couch and enjoy this delicious meal. On the hunt for a new lentil recipe?
