Vegan Cream of Lentil Soup

Coconut Curry and Red Pepper

A very flavorful and colorful cream of lentil soup with coconut milk, curry powder and red pepper. It’s a quick vegan recipe, with simple ingredients!

Vegan Cream Of Lentil Soup

Coconut, curry and red pepper cream of lentil soup

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Soup

Servings 2 people

Ingredients

  

• 1 cup red lentils 200g – rinsed
• 1 red pepper ¼ diced, the rest cut in big pieces
• ½ red onion chopped
• ½ tsp chili sauce
• 1 clove garlic chopped
• ¼ tsp ground ginger
• 1 ⅔ cups vegetable broth 40 cl
• 1/2 can coconut milk 20 cl
• 2½ tbsp olive oil
• ½ tbsp lemon juice
• ½ tsp curry powder
• ¼ tsp paprika
• 1 green onion leaves, sliced
• salt to taste

Keyword Coconut, Curry, Lentil, Red Pepper, Soup, Vegan

Heat up one tablespoon of olive oil in a pot. Fry the red onion and garlic on medium heat.

Add the big pieces of red pepper, lentils, ginger, curry and chili sauce. Fry for a couple of minutes, stirring often.

Mix in the vegetable stock and coconut milk, bring to a boil, cover and let simmer for 15 to 20 minutes, until the lentils are soft.

Mix with a hand blender, add the lemon juice and some salt to taste.

Pour the soup in two bowls, decorate with the green onion, diced red pepper, a drizzle of olive oil and some paprika powder.