Coconut Red Lentil Curry

Vegan is so easy!

The hardest part is wrapping your mind around it. And that’s only difficult because it’s changing a lifestyle habit many have engaged in since childhood.

My parents did not know about factory farming. My goal is to avoid pointing out the inhumanity inherent in our food supply.

Many people no longer cook. Or maybe they never cooked. Again, this is something that was either engrained in your life at an early age or not. No judgements. Everyone is where they are and have to deal with their circumstances.

I can tell you that cooking is a lot easier than you think. Don’t judge yourself by the standards set on reality television cooking shows. Very few people can do what these chefs can do. You don’t have to.

This soup seriously could not have been easier to prepare.

I know you can do this!!

Vegan Red Lentil Curry soup in a coconut base. Plant based.
Vegan Coconut Red Lentil Curry
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Completely plant-based. Super easy to make. Nutritious and delicious.
Servings Prep Time
4-6 bowls 10 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 bowls 10 minutes
Cook Time
45 minutes
Vegan Red Lentil Curry soup in a coconut base. Plant based.
Vegan Coconut Red Lentil Curry
BigOven - Save recipe or add to grocery list
Yum
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Completely plant-based. Super easy to make. Nutritious and delicious.
Servings Prep Time
4-6 bowls 10 minutes
Cook Time
45 minutes
Servings Prep Time
4-6 bowls 10 minutes
Cook Time
45 minutes
Ingredients
Servings: bowls
Units:
Instructions
  1. Measure out and prepare all ingredients.
  2. In a Dutch oven or similar pot on medium, heat sauté the diced onion in the avocado oil until translucent. A few minutes.
  3. Add the diced carrots and stir. Allow to cook over medium heat for 5 minutes. Stir often.
  4. Add all of the spices and stir. Allow the spices to activate for 2 minutes or so.
  5. Add the vegetable stock and bring to a boil. Then reduce to a simmer. Cook for 15 minutes.
  6. Add the lentils. Cook for 15-20 minutes over medium heat. Stir occasionally.
  7. When lentils have dissolved and carrots are very soft, turn off burner and stir in the coconut milk.
  8. Add additional salt if needed.
  9. Top with cilantro, cilantro, and drizzle of toasted sesame oil.
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