1can 13.5 ounce383g coconut milk (full fat or lite)
juice of 1 lime
½tablespoonsambal oelek or Srirachaoptional, for heat
Top with lime & chopped purple cabbageoptional
Vegan Coconut Curry Lentil Soup
In a pan over medium high heat, heat the sesame oil. Add in the minced ginger and curry paste to fry it, stirring into the oil, for about 1 minute.
Add in the chopped onion and the garlic and cook until the onion is slightly translucent, about 5 minutes.
Place the sea salt, black pepper, coconut sugar, and liquid aminos on top and stir everything together. Add in the lentils and stir again.
Add in the coconut milk and the veggie broth. Bring the soup to a boil and then lower to a simmer, allowing to simmer for about 20 to 30 minutes, until your lentils are fully cooked through. Stir the soup occasionally. You can let it simmer even more if desired.
Squeeze the lime over, stir, and then remove from heat. Taste and add more salt if needed.
Add in any of the optional add ins/toppings. Stir in the sambal oelek (or Sriracha) or scotch bonnet pepper sauce if using.
OIL-FREE: yes you can make this oil-free, just use 2 tablespoons extra veggie broth instead of oil.FISH FREE CURRY PASTE: Many curry pastes have fish sauce in there. Be sure to check yours to ensure it’s vegan. This is the one I use! I stock up on many at a time :).