VEGAN CURRY LENTIL SOUP RECIPES
CURRIED LENTIL SOUP RECIPE | MYRECIPES
Full of bold flavor and chockful of veggies, Curried Lentil Soup makes a great choice for a meatless lunch or dinner.
Provided by MyRecipes
Total Time 1 hours 25 minutes
Prep Time 25 minutes
Cook Time 1 hours 0 minutes
Yield Serves: 6
Number Of Ingredients 11
Steps:
- In a large pan, warm oil over medium heat. Cook onion, carrot and celery, stirring often, until softened, about 8 minutes. Add garlic; sauté for 1 to 2 minutes longer. Add curry powder; sauté for 2 minutes longer.
- Stir in broth, lentils, 2 tsp. salt and 1/2 tsp. pepper. Bring to a boil over high heat, cover pot, reduce heat to medium-low and simmer until lentils are very soft, about 40 minutes. Remove from heat and let cool slightly. Working in batches, puree half of soup in a blender until nearly smooth. Return pureed soup to pan. Stir in coconut milk and reheat gently over medium-low heat, stirring occasionally; do not boil. Season with salt and pepper. Ladle into bowls and sprinkle with chopped cilantro just before serving, if desired.
Nutrition Facts : Calories 401 calories, CarbohydrateContent 39 g, FatContent 21 g, FiberContent 16 g, ProteinContent 19 g, SaturatedFatContent 13 g, SodiumContent 293 mg
VEGAN COCONUT LENTIL SOUP RECIPE | BON APPÉTIT
This flavorful, hearty, and warming meal come together quickly, and is made up almost exclusively of pantry staples. What's not to like?
Provided by Claire Saffitz
Yield Makes about 8 cups
Number Of Ingredients 13
Steps:
- Peel 1 onion and chop. Smash 6 garlic cloves with the flat side of your knife. Peel, then finely chop. Peel 3" piece ginger with a small spoon, then finely chop.
- Heat 2 Tbsp. oil in large Dutch oven over medium. Add onion and cook, stirring often, just until translucent, 6–8 minutes.
- Add garlic and ginger and cook, stirring often, until garlic is starting to turn golden, about 5 minutes.
- Add 5 tsp. curry powder and ½ tsp. cayenne and cook, stirring constantly, until spices are aromatic and starting to stick to bottom of pot, about 1 minute.
- Add 13.5 oz. coconut milk and stir to loosen spices, then stir in 1 cup lentils, ½ cup shredded coconut, 2 tsp. salt, and 5 cups water.
- Bring to a boil over medium-high heat, then reduce heat to medium-low to keep soup at a gentle simmer. Cook, stirring occasionally, until lentils are broken down and soup is thickened, 25–30 minutes.
- Meanwhile, remove 10 oz. thawed frozen spinach from packaging and squeeze between your hands over sink to remove excess water. Transfer to cutting board and coarsely chop.
- Add spinach and 15 oz. tomatoes to pot and stir to combine. Taste and season with more salt. Simmer just to let flavors meld, about 5 minutes. Taste and season again with more salt. ? Frozen spinach: A shortcut we can totally get behind.
- Ladle soup into bowls. Top with yogurt, if desired.
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