By Deborah
Vegan Coconut Tomato Lentil Soup
4 steps
Prep:15minCook:30min
Updated at: Thu, 17 Aug 2023 06:39:30 GMT
Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
12
Moderate
Nutrition per serving
Calories292.1 kcal (15%)
Total Fat9.8 g (14%)
Carbs38.9 g (15%)
Sugars7 g (8%)
Protein15.9 g (32%)
Sodium286.2 mg (14%)
Fiber16.4 g (58%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
½ tablespoonolive oil
1white onion
diced
1green pepper
very finely diced
⅓ cupcoriander
very finely chopped
3cloves garlic
minced
1 teaspooncumin
1 teaspoonground coriander
1 teaspoonground turmeric
½ teaspoongarlic powder
½ teaspoonoregano
¼ teaspooncayenne
optional, only if you like a little heat
1 x 400gtin chopped tomatoes
1 cupgreen lentils
or brown, sorted and rinsed
1 x 400gcan light coconut milk
reserve 2 tablespoons for drizzling on top of soup
¼ teaspoonsalt
plus more to taste
freshly ground black pepper
Instructions
Step 1
Make the sofrito. You’ll start by cooking down the onion, green pepper, corriander and garlic. Once they’re tender, add in the sazon spices and crushed tomatoes. This is your sofrito!
Step 2
Add the lentils. Stir in the lentils and coconut milk (save a little coconut milk for the top!) and season the soup with salt and pepper.
Step 3
Simmer it together. Bring everything to a boil, then reduce the heat and simmer the soup until the lentils are soft. The soup will be nice and thick, but if it’s too thick for your liking simply add a little water.
Step 4
Garnish & serve. Once the soup is cooked to your liking, serve it with a little coconut milk on top and some fresh cilantro. Check out our fav sides below!
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Notes
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Delicious
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One-dish
Spicy
Under 30 minutes