This week is all about vegan recipes. This blog basically turns into a vegan blog for a week ;) Andrea from Zimtkeks & Apfeltarte and I decided to extend our monthly “Bake Together” and show you vegan recipes for a whole week. Sometimes baked and sometimes cooked – always delicious! Well… and today it’s all about soup. If you look at the weather in Germany right now – it is the perfect soup weather. Nobody wants to go out into the wet and cold, so staying at home with a nice bowl of Vegan Coconut Lentil Soup is the best thing that can actually happen to you right now ;)
If you have been here on this blog before, you might have noticed that every last Sunday of the month is “Bake Together – The Baking Surprise” Sunday. Andrea and I are baking something together but far away from each other, so the “together” is more virtually ;) When finished we publish our recipes and surprise each other with the results. Some years ago we noticed we publish similar recipes at the same time here and there, so we decided we could actually do it on purpose and make a little challenge out of it… see if we get more matches ;)
Well… this week is a bit different. Even though we have a topic for this whole week there will be probably no matches this time. It’s all about vegan recipes this week and that means a lot can be made. We also decided on different types of dishes for each day of the week, but that’s it. So an actual match this time would come as a surprise for me. There are just too many nice vegan dishes out there you could make ;)
Anyway. Today is all about soup! Vegan soup! Something you are not seeing here often. Vegan or non-vegan. I think I have only one soup recipe here on the blog so far ;) Probably because I am not a big fan of soup. It’s ok if they are like this one here with a lot of stuff in it, but a clear soup… naaaa thank you. Just not my cup of tea. I mean soup :P Unless I am sick – then I am happy about any kind of soup as long as it is hot and well seasoned.
Here we got a combination of lentils, coconut cream, and spinach. Really nice I have to admit. The soup is easy to prepare – not much dicing or chopping necessary. Everything is cooking in one pot which I like. No second pan or pot needed. This lentil soup is supposed to be a bit spicy/hot. The spices and amounts of the spices listed int he recipe will give you a mild spiciness – not everybody can handle that much. So if you like it hot you can add more cayenne pepper or add some chili powder to turn up the heat. That’s the difference between baking and cooking: with baking recipes, you kind of have to stick to the recipe to get a good result – when cooking you can basically do whatever you want. The result will probably still be fine. Right?! ;)
Well… try the soup – I am pretty sure you will like it. It has become a household favorite over time. I normally serve the soup with some toasted bread of naan bread. Really nice. You can also add some (vegan) yogurt or (vegan) crème fraîche to balance the heat of the soup a bit. If you want to keep it vegan you should go for the plant-based versions of those dairy products, of course. I used crème fraîche based on oats here… really nice.
INGREDIENTS / ZUTATEN
2 medium red onions
4-5 garlic cloves
1 piece of ginger (about 2.3 inches)
2 tbsp. coconut oil
4 tsp. curry powder
1/2 tsp. cayenne pepper
14 oz. (400g) coconut milk
1 cup (200g) red lentils
1.4 oz. (40g) shredded coconut
1 1/2 tsp. salt
34 fl.oz. (1l) hot water
7 oz. (200g) fresh baby spinach
14 oz. (400g) crushed tomatoes
salt, pepper for seasoning
soy yogurt for serving
some chili flakes for serving
some bread for serving
2 mittlere rote Zwiebeln
1 Stück Ingwer (ca. 6cm)
2 EL Kokosöl
4 TL Currypulver
1/2 TL Cayenne Pfeffer
400g Kokosmilch (1 Dose)
200g rote Linsen
1 1/2 TL Salz
1l heißes Wasser
400g gestückelte Tomaten
Soja-Joghurt zum Servieren
Chiliflocken zum Servieren
Brot zum Servieren
DIRECTIONS / ZUBEREITUNG
2. Add the coconut oil to a large pot and heat up. Add the chopped onions and garlic and cook/fry over medium-high heat until soft and glossy. Add the diced ginger and cook/fry – about 2-3 minutes until everything is fragrant and got a bit of color. Stir often so it won’t burn. Add the curry powder and cayenne pepper and mix for a minute or so. Add the coconut milk and mix. Add the lentils, shredded coconut, salt, and hot water and stir until well combined. Bring to a boil, then reduce the heat to a medium-low and let the soup simmer for about 25 minutes. Stir from time to time.
3. When the lentils are cooked add the drained baby spinach to the pot and stir in. As soon as the spinach has lost a bit of its volume add the crushed tomatoes and let everything simmer for another 5 minutes or so. Season with some more salt and pepper if necessary. Serve with some soy yogurt, chili flakes, and bread.
2. Das Kokosöl in einen großen Topf geben und erhitzen. Die gewürfelten Zwiebeln und Knoblauch dazugeben und bei mittlerer Hitze glasig andünsten. Den Ingwer dazugeben und für 2-3 Minuten anbraten, bis alles weich ist und etwas Farbe bekommen hat – ständig rühren, damit nichts anbrennt. Currypulver und Cayenne Pfeffer dazugeben, unterrühren und kurz mit anbraten. Die Kokosmilch dazugeben und unterrühren. Linsen, Kokosraspel, Salz und heißes Wasser dazugeben und alles gut verrühren. Die Suppe zum Kochen bringen und dann die Hitzezufuhr reduzieren und alles für etwa 25 Minuten köcheln lassen. Von Zeit zu Zeit umrühren.
3. Sobald die Linsen gar sind den abgetropften Spinat zum Topf dazugeben und unterrühren. Wenn der Spinat etwas Volumen verloren hat die gestückelten Tomaten dazugeben und alles noch einmal etwa 5 Minuten köcheln lassen. Mit etwas Salz und Pfeffer würzen, falls notwendig. Mit Soja-Joghurt, ein paar Chiliflocken und Brot servieren.
Here is a version of the recipe you can print easily.Print
Delicious vegan soup to warm your belly – Vegan Coconut Lentil Soup with Spinach.
Keywords: lentil, coconut, curry, spinach, soup