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The ingredients needed to cook Vegan coconut lentil soup:
- Take 1 of medium onion.
- Use 1 tbsp of minced garlic.
- Get 1 (3 inch) of piece ginger.
- You need 3 tbsp of curry powder.
- Prepare 2 tbsp of red curry powder.
- Use 1/2 teaspoon of cayenne pepper.
- Provide 1 (13.5 ounce) of can unsweetened coconut milk.
- Provide 1 cup of red lentils.
- Get 1/2 cup of unsweetened shredded coconut.
- Get 1/2 cup of unsweetened shredded coconut.
- Prepare 1 (15 ounce) of can crushed tomatoes.
- Use 1 scoop of non-dairy Yogurt (for serving; optional).
- Provide 1-2 tbsp of sea salt (optional to taste).
Instructions to make Vegan coconut lentil soup:
- Chop onion, mince garlic, and peel and chop ginger..
- Add 2 tbsp of olive oil to large sauce pan on med heat. Add chopped onions and cook til translucent (about 6-8 min)..
- Add garlic and ginger, stirring often (about 4-5 min)..
- Add both curry powders and stir until begins to stick to bottom (about 1 min)..
- 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)..
- While soup is simmering, squeeze thawed spinach to release excess water. Chop spinach finely on cutting board..
- 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..
Vegan: Coconut Lentil Soup with Cilantro-Habanero Gremolata. All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy. This lentil coconut curry is the easy vegan recipe for meal prepping that you have been looking for! This lentil coconut curry is the perfect Sunday soup!
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