Ingredients
-
1
-
1
-
1/2
-
1
-
2
-
2
-
2
-
2
-
1
-
1/3
-
-
-
-
-
Directions
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.,This is absolutely FABULOUS! I doubled the curry because I’m a big fan. However, I omitted the ginger as I dislike it. The soup came out absolutely perfect. This was very flavorful and definitely “hit the spot”. I will make this weekly for sure!,My family and I just recently went vegetarian and I have been looking for great tasting soups. This one was a hit for us! It’s a very flavorful and satisfying. I added a couple of teaspoons of Thai Chile Paste and a Tablespoon of Sriracha Chili Sauce for a kick. Thanks for sharing:)
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Steps
|
1
Done
|
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. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
at the Very End, Stir in the Lime Juice. Taste For Seasoning and Serve With Fresh Cilantro and Lime Wedges. |
