A friend sent me this recipe for vegan curried lentil soup with coconut, and it makes my mouth water just reading it… I can’t wait to try it out! I’m posting it here incase anyone else wants to give it a go too!
Curried Lentil Soup
Serves 6 heartily
2 teaspoons olive oil
1 cup chopped onion
1 1/4 teaspoons curry powder
3 cups water
3.5ish cups veggie broth
1 can coconut milk
3 cups lentils (or use one package)
2 tablespoons chopped fresh basil or 2 teaspoons dried
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1 (14.5-ounce) can diced tomatoes—undrained
Heat oil in a large sauce pan over medium-high heat. Add onion; saute 4 minutes. Add curry; saute 1 minute. Add water, veggie broth/coconut milk and lentils; bring to a boil. Cover; reduce heat. Simmer 40 minutes or until lentils are tender. Or after the onion is cooked, put everything in a crockpot and cook on high 3 to 4 hours, or low 7 to 8 hours. But remember, crockpot times are different, so you’ll have to check yours out.
Place 4 cups lentil mixture in a blender; process until smooth. Return mixture to pan. Add basil, vinegar, salt, and tomatoes; cook until thoroughly heated.
