Fun Way to Make Appetizing Vegan coconut lentil soup

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.

Golden Coconut Lentil Soup is a light and fresh vegan soup with vibrant turmeric and a handful of fun toppings. A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. This one-pot red lentil soup gets rich and creamy flavors from coconut milk and it is packed with spices. You can create Vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegan coconut lentil soup

1. Prepare 1 of medium onion.
2. It's 1 tbsp of minced garlic.
3. You need 1 (3 inch) of piece ginger.
4. Prepare 3 tbsp of curry powder.
5. It's 2 tbsp of red curry powder.
6. It's 1/2 teaspoon of cayenne pepper.
7. You need 1 (13.5 ounce) of can unsweetened coconut milk.
8. Prepare 1 cup of red lentils.
9. It's 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).

It is a filling weeknight vegan meal. You'll definitely want to eat the leftovers of this red lentil. 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.

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..

This light vegetarian soup is enriched with creamy coconut milk and packed with nutritious ingredients like ginger, spinach and limes. This vegan lentil soup is a blended Middle Eastern style lentil soup, made with red lentils and blended for a super creamy and delicious soup! This vegan lentil soup is simply amazing! It has a wonderfully rich flavor and is so creamy you'll swear it must actually have cream in it, but nope. This lentil soup is anything but bland.