Surat, Gujarat
6 hours ago

Vegan Dinner Recipe: Sweet potato, Red lentil & Coconut Soup

Posted by Alfie Austin on

A healthy hearty, warming red lentil, tomato and coconut soup, with chilli and ginger. High protein to keep you full.

Serves: 4
Prep time: 25-35min
Soup contains 8.5g protein per serving and is served with 2 slices of Seeded bread for an extra 6.2g protein = 14.7g protein

Tomato & Red Lentil Soup in a bowl with ginger & chilli

 

INGREDIENTS:

 

CHEFS TIP:
This soup can be served blended or chunky if you do not have a stick blender. If serving chunky, make sure to dice all of your veg fairly fine. 
 To prep the coconut block: cut open the plastic packet and peel back. Normally it is very firm so watch your fingers. Cut the desired amount and set aside. Note, too much coconut will make the soup too thick. 

 
METHOD:

  • Start by rinsing and cooking the lentils. Place the dry lentils in a large bowl and top up with cold water. Swirl several times with a large spoon to get the starches off the lentils then carefully drain the water (which should be a little white and starchy now) leaving the lentils in the bowl. Repeat the process a few times until the water runs clear.
  • Place your washed lentils in a saucepan, top up with water and bring to a boil then simmer until cooked (approx 5-7min), drain and set aside.
  • While your lentils are on the boil, peel and dice your onion. Peel the garlic then carefully dice finely together with the ginger and chilli, almost forming a paste.
  • Peel and chop the sweet potatoes, making the chunks smaller if the soup is not going to be blended.
  • In a large saucepan, heat up 2-3 tablespoons of rapeseed oil (sunflower or coconut will work fine, too) then add your onions.
  • Saute whilst stirring with a wooden spoon for a few minutes then stir in the garlic, ginger & chilli paste and a dash of oil if the mixture starts to catch. Add your spices (a pinch of cumin, turmeric, salt & pepper) and a splash of water, stir well and saute for a few more minutes.
  • Once you notice that your soup base is starting to form more of a unified paste, add the diced sweet potatoes, cooked lentils, creamed coconut, a dash of tamari and top up with boiling water from the kettle.
  • Stir well and bring to boil then simmer for around 7 minutes or until you are sure the sweet potatoes are cooked - try one with a fork to make sure it is soft, then add about 1 tablespoon of lemon juice to bring some zing to this dish and blend until smooth.
  • Adjust your seasoning with salt, pepper, tamari and lemon juice to achieve your desired balance then serve with 2 slices of bread buttered with Naturli Vegan Block. Enjoy!

 

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