I hated soup as a kid. Except for the rare occasions my mom would try to force me to eat some when I was sick, I tried to avoid it like the plague. I realise now what a fool I was, and it’s increasingly been in my dinner rotation.
I’m sure that one of the reasons I love it is that it’s so easy to cook and veganise. For some reason, I find it fairly simple to whack a lot of flavour into a soup. And of course I love the fact that most soups come together fairly easily and quickly. And this one is a perfect vessel for getting in a dose of turmeric with its anti-inflammatory benefits.
So here is my recipe for Coconut Lentil Soup.
Ingredients:
1 tablespoon of coconut oil
1 onion, chopped
2 cloves of garlic, minced
1 red pepper, chopped
2 carrots, chopped
1 teaspoon of dried ginger
1 tablespoon of tumeric
1 teaspoon of chile flakes
1 cup of red lentils
4 cups of water
handful of mushrooms, chopped
1 tin of coconut milk
coconut flakes
Instructions:
In a large pot, heat up your coconut oil and saute your onions. Then add in all your spices, bell pepper and carrots. After cooking them for about 2 minutes, add in your water and lentils. Cook until all the veg is tender and the lentils are cooked. Then mix in your coconut milk and mushrooms, stir through thoroughly and cook until hot.
Whilst your soup is simmering, gently toast your coconut flakes in a small frying pan.
When serving your soup, top with the coconut flakes.
Notes:
I served mine with a side of brown rice.
What’s your favourite soup?
If you liked this recipe you might enjoy:
Butternut Squash Kidney Bean Stew
Lentil Vegetable Stew
Spicy Peanut Soup
Spicy Vegan Lentil Stew
Thai Sweet Potato Soup
