Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan coconut lentil soup. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Vegan coconut lentil soup is one of the most favored of recent trending meals on earth. It is simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. Vegan coconut lentil soup is something that I have loved my entire life. They are nice and they look wonderful.

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. Golden Coconut Lentil Soup is a light and fresh vegan soup with vibrant turmeric and a handful of fun toppings.

To begin with this particular recipe, we must prepare a few ingredients. You can cook vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Vegan coconut lentil soup:

1. Prepare 1 medium onion
2. Make ready 1 tbsp minced garlic
3. Get 1 (3 inch) piece ginger
4. Make ready 3 tbsp curry powder
5. Prepare 2 tbsp red curry powder
6. Get 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. Take 1 (15 ounce) can crushed tomatoes
12. Make ready 1 scoop non-dairy Yogurt (for serving; optional)
13. Make ready 1-2 tbsp sea salt (optional to taste)

This one-pot red lentil soup gets rich and creamy flavors from coconut milk and it is packed with spices. It is a filling weeknight vegan meal. You'll definitely want to eat the leftovers of this red lentil. A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago.

Steps 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.

You'll definitely want to eat the leftovers of this red lentil. A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. This lentil coconut curry is the easy vegan recipe for meal prepping that you have been looking for! This lentil coconut curry is the perfect Sunday soup! Go to the farmers market, buy a bunch of veggies, throw them in the crockpot, read the paper/take a nap, and a few hours later dinner (for the.

So that is going to wrap this up with this exceptional food vegan coconut lentil soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!