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Vegan Coconut Curry Lentil Soup
This is a vegan version of my favorite coconut curry soup.
Course
Soup
Cuisine
Asian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
-6
Author
Melissa Torio
Ingredients
2
tablespoon
virgin coconut oil
1
onion
diced
2
cloves
garlic
minced
2
tablespoon
ginger
minced
10
shiitake mushrooms
de-stemmed and sliced
3
tablespoon
red curry paste
1
400mL can
coconut milk
3
cups
water
1
cup
red lentils
rinsed
1
green bell pepper
diced
1
handful
cilantro
roughly chopped
juice of 1 lime
1
teaspoon
sea salt
Instructions
In a large pot, set to medium heat, add coconut oil.
When the oil is hot, add onion and garlic. Sauté until onions are translucent, about 5 minutes.
Add ginger and mushrooms. Cook for a couple more minutes.
Add red curry paste. Stir until everything is covered with the paste.
Add coconut milk, water and red lentils. Bring to a boil, cover and let simmer for 10 minutes or until lentils are cooked through.
Turn off heat. Add bell pepper, cilantro, lime juice and salt. Stir thoroughly.
Serve warm and enjoy!