Vegan Coconut Lentil Soup Food
COCONUT CURRY LENTIL SOUP
Made from pantry staples, this spiced lentil soup will warm (and fill) you up. Make it an even heartier meal by serving it on a bed of brown rice. Vegan & Gluten-Free
Provided by Vegangela
Categories Soup
Time 45m
Yield 4
Number Of Ingredients 14
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 LENTIL SOUP
This Coconut Lentil Soup is packed full of flavor with ginger, garlic, herbs and coconut milk. It comes together in just 30 minutes for a delicious meal that is healthy, vegan and gluten-free!
Provided by Catherine Perez
Time 40m
Number Of Ingredients 17
Steps:
- Heat your oil in a large pot and begin to sauté onions, pepper, celery, garlic, and ginger with a pinch of salt until onions have softened.
- To the pot add your oregano, basil, thyme, turmeric and sweet potato and stir well to coat.
- Add in quinoa, lentils, cherry tomatoes and coconut milk.
- Stir well to combine and then add vegetable broth and bay leaves.
- Bring the soup up to a boil, then reduce to a simmer and cover.
- Allow soup to cook for about 30 minutes, making sure lentils and quinoa are completely cooked through.
- At the end of cooking, feel free to add any extras like stirring in spinach to wilt or adding in some fresh parsley.
VEGAN COCONUT CURRY RED LENTIL SOUP
This hearty and flavorful soup is delicious, filling and healthy. Great as a thick winter soup with naan bread, or as a dahl/stew with rice.
Provided by ivi_1988
Categories Curries
Time 50m
Yield 8 serving(s)
Number Of Ingredients 17
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.
Nutrition Facts : Calories 469.6, Fat 12.6, SaturatedFat 9.1, Sodium 867.8, Carbohydrate 76.3, Fiber 9.1, Sugar 31.8, Protein 16.2
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