A perfect, healthy, vegan, gluten-free treat for a chilly fall or freezing cold winter day. Tomatoes Red Lentils Coconut Soup...doesn’t it sound amazing?
Onion | Red Lentils Tomato Paste | Tomatoes Coconut Milk | Olive Oil Broth | Salt | Pepper | Parsley
prepare Heat oil in a dutch oven, add onion and cook until translucent. Then stir in tomato paste, lentils, and can of tomatoes and cook for another 3 minutes.
cook soup Add broth, and cook for about 20 minutes. Next, stir in coconut milk, salt and pepper and cook for another 10 minutes.
blend Then use an immersion blender to blend as much of the soup as you like. I like it a little chunky so I only pureed a little bit.
Serve with parsley, olive oil and cracked pepper.