Vegan Red Lentil Coconut Soup

Hi Friends!

I’ve been meaning to share this scrumptious, perfect Fall recipe with you, but things have just been so crazy around here! Although I’m not vegan anymore, I still love exploring new vegan recipes and try to eat as plant based as possible M-F. The best kind of recipes are QUICK & EASY ones, and this one I’m sharing with you is just that! ūüėČ If you cook frequently like I do, you probably have all the ingredients you need in your kitchen, except red lentils! That was the only thing I needed to run to the store for. Did you know red lentils existed? I didn’t until I stumbled upon this recipe from¬†Oh She Glows. I’m obsessed with this blog because it has so many wonderful vegan recipes! The key to eating healthy is to constantly experiment with new dishes to keep things fresh and exciting! At least for me!

This soup is so simple, yet so unbelievably flavorful with the all the different spices combined together with the magical finishing touch of coconut milk. Coconut milk is seriously the best thing ever. It’s the keyword I look for when I search for new recipes! I hope you enjoy it as much as I did! Even my mother approved! It’s our new fave soup!

*Note: Per usual, I tailored the¬†Oh She Glows¬†recipe to my liking and also omitted the onions & garlic because they’re uuuber bloaty for my body!

INGREDIENTS

2 tablespoons olive oil
2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
2 beefsteak tomatoes, diced with juices
1 (15-ounce) can reduced fat coconut milk
3/4 cup uncooked red lentils
3 1/2 cups vegetable broth
Salt & pepper to taste
Cayenne pepper to taste
1 (5-ounce) bag of baby spinach

INSTRUCTIONS

Heat the olive oil in a large pot.

Add the diced tomatoes (with juices), entire can of coconut milk, red lentils, broth, salt, and plenty of pepper. Add in turmeric, cumin, cinnamon, and cayenne. Stir to combine. Increase heat to high and bring to a low boil.

Once it boils, reduce the heat to medium-high, and simmer, uncovered, for about 20 minutes, until the lentils are fluffy and tender.

Turn off the heat and stir in the spinach until wilted. Taste and add more salt and pepper, if desired.

ENJOY!

xox Elisa

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