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Coconut Tofu Soup Recipe | Creamy Vegan & Healthy Comfort Food taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Coconut Curry Lentil SoupVegangela

This creamy coconut curry lentil soup is a hearty and spicy vegan comfort bowl filled with red lentils, vegetables, and bold Indian-inspired flavor. Perfect for pressure cooker meals that are nutritious, satisfying, and soul-warming.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Cuisine Mediterranean
Servings 4 people
Calories 320 kcal

Equipment

  • 1 Pressure cooker

Ingredients
  

Main ingredients

  • 1 tablespoon Coconut oil or olive oil
  • 1 Large onion chopped
  • 2 cloves Garlic minced
  • 1 tablespoon Fresh ginger minced
  • 2 tablespoon Tomato paste or ketchup
  • 2 tablespoon Curry powder
  • ½ teaspoon Hot red pepper flakes
  • 1.5 cups Dry red lentils
  • 4 cups Vegetable broth
  • 1 can Coconut milk
  • 1 can Diced tomatoes with juice
  • 2-3 handfuls Chopped kale or spinach
  • Salt and pepper to taste
  • Chopped cilantro or vegan sour cream for garnish

Instructions
 

Instructions

  • Heat coconut oil over medium heat. Sauté onion for 5 minutes until translucent.
  • Add garlic and ginger, stir 1-2 minutes until fragrant.
  • Add tomato paste, curry powder, and pepper flakes. Stir and cook for 2 minutes.
  • Pour in broth, coconut milk, and diced tomatoes. Stir and bring to boil.
  • Seal pressure cooker and cook for 10 minutes. Use slow release.
  • Open lid and stir in red lentils. Seal and pressure cook 15 minutes. Slow release again.
  • Stir in chopped kale or spinach. Let sit to wilt with heat.
  • Season with salt & pepper. Serve hot with cilantro or vegan sour cream.

Notes

Double the recipe for meal prep. Leftovers freeze well and reheat quickly with great flavor. Garnish before serving for best presentation.