Coconut curry lentil soup in the crockpot. Took about 3 1/2 hrs on high. You literally chuck in all ingredients in and set it on high. I didn’t add salt and soy sauce until it was already cooked. I also used brown lentils instead of red.
Vegan coconut curry lentil soup
1 tbsp coconut oil (or olive oil)
1 large onion, chopped
2 cloves garlic, minced
1 tbsp fresh ginger, minced
2 tbsp tomato paste (or ketchup)
2 tbsp curry powder
½ tsp hot red pepper flakes
4 cups vegetable broth
1 400ml can coconut milk
1 400g can diced tomatoes
1.5 cups dry red lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Stovetop Instructions:
In a stockpot, heat the coconut oil over medium heat and stir-fry the onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the tomato paste (or ketchup), curry powder, and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
Crockpot instructions: All ingredients go in crockpot except salt. Cook on high for 3/12-4 hrs. Stir and add salt/soy sauce.
