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Vegan red lentil coconut soup

Tina Jeffers
  • 30 minutes
  • Serves 8

INGREDIENTS

1 15 ounce can

Chickpeas

1

Cilantro and lime, fresh

2

Garlic cloves

1 tbsp

Ginger, fresh

1

Jalapeno or serrano chili, fresh

1

Onion

1

Red bell pepper

2 cups

Red split lentils

1 can

Coconut milk, unsweetened light

1 tbsp

Curry powder or 1 tablespoon thai curry paste

1/3 cup

Tomato paste

2 tbsp

Lime juice, freshly squeezed

1/2 tsp

Cinnamon

2 tsp

Salt

7 cups

Water