VEGAN CURRY LENTIL SOUP RECIPE

This vegetarian one-pot curry soup is simple to organize and excellent for a fast dinner on a chilly night. It's full of a combination of economical and healthy ingredients and super delicious! Serve like in a very bowl or over rice to induce a lot of food only for cents more!

Lentils square measure terribly versatile! they're nice in salads, food and wraps however my favorite thanks to use lentil is in any reasonably vegetarian lentil soup!

VEGAN CURRY LENTIL SOUP RECIPE
VEGAN CURRY LENTIL SOUP RECIPE

Start by preparation some onions, garlic and ginger. Add a couple of tablespoon of flavouring and cayenne pepper, if necessary.

The only whole close food market flavouring sells isn't spicy a minimum of. that is why I intercalary some cayenne pepper to my vegetarian soup additionally. I place this as optional  in a very prescription because it depends on however spicy or not spicy your flavouring is.

Give the flavouring one minute in a very pan with onions to permit the flavour to come back out then add your veggies, lentils and vegetable stocks.

VEGAN CURRY LENTIL SOUP RECIPE

INGREDIENTS:

  • 1 tablespoon oil 
  • 1 medium onion diced 
  • 2 cloves of garlic finely diced 
  • 2 tablespoons finely diced ginger 
  • 1 tablespoon curry powder (adjust depending on how strong your curry powder is) 
  • ½ teaspoon cayenne pepper (optional if your curry powder is not spicy) 
  • 2 medium carrots peeled and small diced 
  • 2 medium potatoes peeled and small diced 
  • ¾ cup (170 grams) dried brown lentils rinsed 
  • 3 cups (710 ml) vegetable stock 
  • 4.5 oz (125 grams) frozen chopped spinach 
  • 1 (13.5 oz / 400 ml) can coconut milk 
  • 1 teaspoon salt or to taste 

INSTRUCTIONS:

  1. Heat the oil in a medium pot over medium heat. Add the onion and fry until soft and transparent then add the ginger and garlic and fry another 30 seconds to a minute, or until soft.
  2. Add the curry powder and cayenne, if using, and fry, stirring constantly, for 30 seconds to release the aromas.
  3. Add the carrots, potatoes, lentils and vegetable stock. Raise the heat to bring it to the boil then cover and reduce the heat to minimum.
  4. Allow to simmer, covered, very gently until the lentils are tender – about 30 minutes. Check on it from time to time to ensure the lentils are submerged. Add more stock or water to keep them submerged if necessary.
  5. Once tender add the frozen spinach, coconut milk and salt. Raise the heat to medium and allow to cook for another couple of minutes until hot.
  6. Serve!

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