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Vegan Coconut Lentil Soup

Claire Saffitz
  • minutes
  • Serves 8

INGREDIENTS

1

large onion

6

garlic cloves

1

3-inch piece ginger

2 tbsp

virgin coconut oil

5 tsp

curry powder

1/2 tsp

cayenne pepper

1 13.5 ounce can

unsweetened coconut milk

1 cup

split red lentils

1/2 cup

unsweetened shredded coconut

2 tsp

kosher salt, plus more

1

box frozen spinach, thawed

1 15 ounce can

crushed tomatoes

Plain whole-milk or non-dairy yogurt (for serving; optional)