This healthy, vegan curried coconut red lentil soup is full of flavour and easy to make in 30 minutes with basic, everyday ingredients.
Coconut Red Lentil Curry
This hearty nourishing moroccan red lentil quinoa soup is vegan, easy to make and made with simple everyday ingredients.
Recipe Summary Coconut Red Lentil Curry
Bold and flavorful lentil curry with cauliflower and creamy coconut milk prepared in one skillet. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.Ingredients | Red Lentil Soup Vegan Richa
2 tablespoons Pure Wesson® Canola Oil, divided
1 large head cauliflower, cut into small florets
1 cup chopped onion
1 teaspoon minced garlic
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground coriander
1 teaspoon salt
2 (2 1/2-inch) serrano peppers, finely chopped with seeds
1 ½ cups dry red lentils, sorted and rinsed
1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained
2 cups vegetable broth
1 (13.5 ounce) can coconut milk
½ cup diced carrot
1 cup frozen green peas
Directions
In a deep 12-inch skillet, heat 1 tablespoon oil over medium-high heat. Add cauliflower and cook 3 minutes, stirring occasionally, until lightly browned; set aside.
Reduce heat to medium and add remaining oil. Sauté onion 2 minutes until soft. Add garlic and ginger and cook, stirring, 1 minute. Add cumin, turmeric, coriander, salt and serrano peppers; stir well and cook 1 minute or until spices are fragrant. Add lentils, stir well to coat. Stir in diced tomatoes and broth; bring to a boil. Cover and reduce heat to medium-low, simmer 12 minutes.
Stir in coconut milk, carrots and cauliflower. Simmer 10 minutes. Add peas and continue to simmer 5 minutes. If desired, top with chopped cilantro and serve with yogurt and warm naan bread.
Info | Red Lentil Soup Vegan Richa
prep:
30 mins
cook:
39 mins
total:
1 hr 9 mins
Servings:
6
Yield:
6 servings
