Curried Red Lentil Soup #vegetarian #vegan

This speedy and simple curried lentil soup takes under 30 minutes to make, is ideal for sustenance prep and is pressed with flavor and nourishment. This formula is veggie lover, sans gluten and without oil.

This tasty curried soup is anything but difficult to make. You can have it on the table in around a short ways from beginning to end. Slash a view veggies, toss everything in a pot, stew until the lentils are delicate and you're finished! This soup will thicken up significantly in the cooler. Appreciate it the following day as a stew or include a little juices or water to thin it pull out.

I trust you all appreciate this dazzling, basic, feeding soup. I figure you will since… It's prepared in less than 30 minutes in a single pot. It's for all intents and purposes without fat and gives a lot of protein and fiber. It's brimming with comfortable curry season. It's ideal for sustenance prep.

Also try our recipe Curried Quinoa Vegetable Stew

Vegan Curried Red Lentil Soup. Easy to make with simple ingredients, full of flavour, high in protein and fibre, low-fat and healthy. Works well for food prep and can be frozen.

INGREDIENTS

• 1 medium white onion, diced (approx. 2 cups, 300 g)
• 3 carrots, chopped into thick rounds (approx. 2 cups, 300 g)
• 3 cloves garlic, minced
• 3 stalks celery, chopped (approx. 320 g)
• 1 tbsp curry powder
• 1 tsp each cumin and coriander
• 1/2 tsp each salt and pepper
• 1 1/2 cups uncooked red lentils
• 1 14 oz can light coconut milk
• 1 28 oz can diced tomatoes with the juices
• 4 cups vegetable stock
• 1 tbsp soy sauce or gluten-free tamari
• 1 tsp coconut sugar or pure maple syrup

INSTRUCTIONS

1. Add the carrots, celery, onion and garlic to a soup pot with a splash of water.
2. Cook over medium heat, stirring often, for 5-6 minutes. Add more water if it starts to dry out.
3. Add the spices and stir to combine. Cook for another minute or two, adding a splash more water if needed.
4. Add the lentils, diced tomatoes, coconut milk and stock.
5. Simmer for 20-25 minutes until the lentils are soft and almost mushy.
6. Stir in the coconut sugar and soy sauce (or gluten-free tamari).
7. Serve right away or let cool and store in the fridge for up to 5 days or freezer for up to 3 months.

Read more our recipe : Parmigiana di Melanzane

For more detail : https://bit.ly/2IPjKE4