Recipe: Perfect Vegan coconut lentil soup

Vegan coconut lentil soup. Bring to a boil over medium-high heat, then reduce heat to. 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!

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. Heat the oil in a large pot or Dutch oven over medium heat. You can cook Vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you achieve that.

Ingredients of Vegan coconut lentil soup

1. It's 1 of medium onion.
2. You need 1 tbsp of minced garlic.
3. You need 1 (3 inch) of piece ginger.
4. Prepare 3 tbsp of curry powder.
5. Prepare 2 tbsp of red curry powder.
6. It's 1/2 teaspoon of cayenne pepper.
7. It's 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. Prepare 1 (15 ounce) of can crushed tomatoes.
12. Prepare 1 scoop of non-dairy Yogurt (for serving; optional).
13. Prepare 1-2 tbsp of sea salt (optional to taste).

Heat the olive oil in a large pot over medium heat. Other ways to eat the red lentil soup. I LOVE the leftovers of the red lentil soup. The soup will thicken the next day.

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..

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. Heat the oil in a medium pot over medium heat. Sprinkle fresh cilantro and the toasted coconut flakes over top.