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Before you jump to Vegan coconut lentil soup recipe, you may want to read this short interesting healthy tips about Here Are Some Simple Reasons Why Consuming Apples Is Good.
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And now you understand why individuals tell you that you need to eat an apple every day. The huge benefits we covered are just a handful of of the benefits that eating apples can offer. You will be able to find many more benefits with regard to your health when it comes to apples. When you go shopping again, make sure you buy some apples, their in the produce department. You will notice that your overall health may tremendously be benefited by consuming apples.
We hope you got benefit 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 it.
The ingredients needed to make Vegan coconut lentil soup:
- Take medium onion
- Use minced garlic
- Take piece ginger
- Take curry powder
- Take red curry powder
- You need cayenne pepper
- Use can unsweetened coconut milk
- Provide red lentils
- Prepare unsweetened shredded coconut
- You need unsweetened shredded coconut
- Use can crushed tomatoes
- Prepare non-dairy Yogurt (for serving; optional)
- Provide sea salt (optional to taste)
Steps 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.
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