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
- 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
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.