Vegan coconut lentil soup

Lentils and ginger are so good for your gut and digestive system. This recipe is one of my favorites and has key ingredients to help you eat pretty.


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


  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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