Easiest 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.

This creamy tomato lentil soup recipe has plenty of plant based protein and makes a wonderful meal prep lunch or dinner! This vegan red lentil coconut soup is perfect on a cold night or when you want something satisfying but light. This soup tastes rich and decadent but won't weigh. You can have Vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you cook that.

Ingredients of Vegan coconut lentil soup

It's 1 of medium onion.
Prepare 1 tbsp of minced garlic.
Prepare 1 (3 inch) of piece ginger.
Prepare 3 tbsp of curry powder.
It's 2 tbsp of red curry powder.
Prepare 1/2 teaspoon of cayenne pepper.
You need 1 (13.5 ounce) of can unsweetened coconut milk.
Prepare 1 cup of red lentils.
Prepare 1/2 cup of unsweetened shredded coconut.
Prepare 1/2 cup of unsweetened shredded coconut.
Prepare 1 (15 ounce) of can crushed tomatoes.
It's 1 scoop of non-dairy Yogurt (for serving; optional).
It's 1-2 tbsp of sea salt (optional to taste).

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. This everyday vegan lentil soup is anything but bland. It's FULL of flavor between the spices, fresh vegetables and even a squeeze of lemon juice at the end.

Vegan coconut lentil soup instructions

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..

This one-pot red lentil soup gets rich and creamy flavors from coconut milk and it is packed with spices. It is a filling weeknight vegan meal. You'll definitely want to eat the leftovers of this red lentil. A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. 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!