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Serve this very slurp-able Red Curry Soup from Vegan Richa’s Everyday Kitchen with large soup spoons. For a brothy soup, add more coconut milk or water.
Vegan Richa’s Red Curry Soup with Lentils Save Print Serve this very slurp-able ed Curry Soup with large soup spoons. For a brothy soup, add more coconut milk or water. Author: Richa Hingle Yield: 4 servings Ingredients ½ cup (95g) red lentils, picked over, rinsed, and drained 3¼ cups (780ml) water, divided 1 teaspoon organic safflower or other neutral oil ¾ cup (90g) coarsely chopped onion 4 cloves garlic, finely chopped 1 (1/2-inch [1cm]) knob fresh ginger, peeled and minced or grated 3 tablespoons (45g) red curry paste 2½ to 3½ cups (250 to 350g) thinly sliced bell pepper (any color), carrots, or zucchini (or small cauliflower or broccoli florets) 1 (13.5-ounce [400ml]) can full-fat