Vegan Coconut Curry Soup With Lentils Food

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS

Steps:

• Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
• Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
• Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

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 SOUP WITH LENTILS

Steps:

• Heat oil in a soup pot over medium heat. Add onion; cook until translucent, about 3 minutes. Add celery and garlic; cook for 5 minutes more. Add vegetable stock, yam, potato, lentils, curry paste, salt, and pepper. Bring to a boil. Reduce heat and simmer until potatoes are cooked, 15 to 20 minutes.
• Stir coconut milk into the pot with the vegetables. Transfer half of the soup to a large bowl. Blend with a stick blender. Return blended soup to the pot and stir in cilantro.

VEGAN COCONUT CURRY LENTIL SOUP

Steps:

• Heat the coconut oil in a large pot on medium heat. Add in the carrots, pepper and onion and cook until they just begin to soften, about 5 minutes.
• Add in the curry powder, garlic, coconut sugar, salt and ginger and cook for 2 minutes. Then, stir in the chicken broth, tomatoes and lentils. Bring to a boil. Then cover, reduce the heat to low and simmer, leaving the lid slightly ajar, for 25 minutes, or until the lentils and tender.
• Transfer 2 cups of the soup into a blender and blend until smooth. Stir into the soup, along with the coconut milk and cilantro.
• DEVOUR!

CHICKPEA & VEGETABLE COCONUT CURRY SOUP

Steps:

• Heat oil over medium heat. Add the chickpeas, zucchini, carrot, garlic, and if you're using kale instead of spinach, add that now too.
• Cook until garlic becomes translucent. Add the curry powder, turmeric, cumin, and coriander. Stir and cook for 1-2 minutes.
• Add 1 litre of vegetable stock, 1/3 cup uncooked red lentils, 1/3 cup rinsed, uncooked quinoa.
• Turn heat up to medium-high. Simmer for 15 minutes. Add more liquid as needed.
• Add 1 can of coconut milk. Bring back to a simmer for another 5 minutes.
• Add the spinach and cook for 1-2 minutes. Thin with water or vegetable stock as needed.
• Taste and adjust the seasoning as necessary.

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.

VEGAN LENTIL CURRY

Steps:

• Add the olive oil to a pot with the onion, crushed garlic, curry powder, cumin, coriander powder, turmeric and cayenne pepper and sauté until the onions are softened.
• Add in the dried lentils and toss them with the onions and spices.
• Add the chopped tomato, vegetable stock and coconut cream. Bring to a simmer and then reduce the heat, cover the pot and simmer, stirring occasionally, until the lentils are soft and cooked - around 35-40 minutes.
• When the lentils are cooked add in the fresh basil and stir in until just wilted. Add the coconut sugar and stir in. Add sea salt and black pepper to taste.
• Serve with rice, fresh basil and some slices of fresh lime.

COCONUT CURRY LENTILS (VEGAN, GF)

Steps:

• In a large pot, heat 1 tablespoon of coconut oil over medium heat. Add the garlic and onions. Saute for 4 to 5 minutes until vegetables begin to soften.
• Add the ginger, lentils, curry powder, and vegetable stock. Bring to a boil and reduce heat to a simmer.
• Cover and simmer the lentils for 20 to 25 minutes until the water has absorbed and the lentils are tender.
• Remove lid and stir in the coconut milk, kale, salt and pepper, and top with fresh cilantro and lime juice to garnish. If you like heat, add a bit of sriracha. Serve over rice and mangia!