Vegan Coconut Curry Red Lentil Soup Food

COCONUT CURRY LENTIL SOUP

Steps:

• In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
• Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
• Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
• {Make-Ahead: May be cooled, frozen in air-tight containers, and re-heated over medium-low heat.}
• Before serving, stir in the kale/spinach and garnish with cilantro and/or vegan sour cream.

VEGAN COCONUT CURRY RED LENTIL SOUP

Steps:

• To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
• Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
• Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
• At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.