Recipe: Tasty Vegan coconut lentil soup

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Before you jump to Vegan coconut lentil soup recipe, you may want to read this short interesting healthy tips about Healthy Energy Snacks.

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When searching for a convenient nutritious snack, do not forget about yogurt. Sometimes people decide to eat yogurt over a nutritious lunch which is not the greatest idea. Low fat yogurt makes a amazing snack, however. It is a protein-rich source of nutritious nutritional vitamins. Yogurt is frequently eaten to help preserve the digestive system considering that it is so easily digestible by the majority of people. Yogurt mixes perfectly with nuts and seeds. It’s an excellent approach to take pleasure in a flavorful snack without the need of too much sugar.

There are lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthier doesnt need to be a battle-if you let it, it can be quite simple.

We hope you got insight from reading it, now let’s go back to vegan coconut lentil soup recipe. You can have vegan coconut lentil soup using 13 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Vegan coconut lentil soup:

  1. Use 1 of medium onion.
  2. Take 1 tbsp of minced garlic.
  3. Use 1 (3 inch) of piece ginger.
  4. You need 3 tbsp of curry powder.
  5. You need 2 tbsp of red curry powder.
  6. You need 1/2 teaspoon of cayenne pepper.
  7. Get 1 (13.5 ounce) of can unsweetened coconut milk.
  8. You need 1 cup of red lentils.
  9. Use 1/2 cup of unsweetened shredded coconut.
  10. Use 1/2 cup of unsweetened shredded coconut.
  11. Take 1 (15 ounce) of can crushed tomatoes.
  12. You need 1 scoop of non-dairy Yogurt (for serving; optional).
  13. You need 1-2 tbsp of sea salt (optional to taste).

Steps to make Vegan coconut lentil soup:

  1. Chop onion, mince garlic, and peel and chop ginger..
  2. Add 2 tbsp of olive oil to large sauce pan on med heat. Add chopped onions and cook til translucent (about 6-8 min)..
  3. Add garlic and ginger, stirring often (about 4-5 min)..
  4. Add both curry powders and stir until begins to stick to bottom (about 1 min)..
  5. 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)..
  6. While soup is simmering, squeeze thawed spinach to release excess water. Chop spinach finely on cutting board..
  7. 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..

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