Description
Nourishing vegan coconut tomato lentil soup simmered with warming spices. This creamy soup has plant based protein, great for meal prep lunch or dinner.
Ingredients
Scale
- ½ tablespoon olive oil
- 1 white onion, diced
- ½ cup very finely diced green pepper
- ⅓ cup very finely diced cilantro
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ¼ teaspoon cayenne (optional)
- 1 28 ounce can fire roasted crushed tomatoes
- 1 cup green or brown lentils, sorted and rinsed
- 1 15 ounce can light coconut milk (reserve 2 tablespoons)
- ¼ teaspoon salt, plus more to taste
- Freshly ground black pepper
- Extra fresh diced cilantro (to garnish)
- Pita or naan bread for dipping
Instructions
- Add olive oil to a large pot over medium high heat. Add onion, green pepper, cilantro, and garlic. Saute until onions are translucent, about 3-5 minutes.
- Reduce heat to medium low, add spices and crushed tomatoes, simmer for a few minutes.
- Stir in lentils and coconut milk (reserving 2 tablespoons). Season with salt and pepper.
- Bring soup to a boil, then reduce heat and simmer over medium low for 20-30 minutes, or until lentils are soft.
- If soup is too thick, add ½ to 1 cup water or broth. Taste and adjust seasonings.
- Serve soup immediately, drizzle with reserved coconut milk and cilantro. Serve with naan or pita bread.
Notes
- Lentils may have dust and dirt. Rinse and sort before cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 276
- Sugar: 11.5g
- Sodium: Not available
- Fat: 8g
- Saturated Fat: 5.3g
- Unsaturated Fat: Not available
- Trans Fat: Not available
- Carbohydrates: 43.6g
- Fiber: 13.1g
- Protein: 12.2g
- Cholesterol: Not available