As regular readers know, this blog brings a variety of articles, studies, thoughts, photographs, music and recipes! It is presented in a magazine style - we hope something for everyone. Our main focus is about the Low Carb Higher (Healthy) Fat lifestyle, LCHF for short, and you can read/find out more about that here
In recent months we have seen that more and more we have regular readers, and followers, who choose to eat vegetarian or vegan. So with that in mind I am passing on this recipe suggestion … it's for a 'Coconut Curry Lentil Soup' and is from Angela at Vegangela blog.
She says 'it's fragrant with just the right amount of spice, and she, actually used a whole teaspoon of red chili flakes the first time she made it, making it just hot enough to make noses tingle a little bit while eating it. In the recipe below she halved the amount, but says feel free to kick it up a notch if you like things on the spicier side.'
Ingredients
Serves Four
1 tbsp. coconut oil (or olive oil) 1 large onion, chopped
2 cloves garlic, minced
1 tbsp. fresh ginger, minced
2 tbsp. tomato paste (or ketchup)
2 tbsp. curry powder
½ tsp hot red pepper flakes
4 cups vegetable broth
1 400ml can coconut milk
1 400g can diced tomatoes
1.5 cups dry red lentils
2-3 handfuls of chopped kale or spinach
salt and pepper, to taste
Garnish: chopped cilantro (fresh coriander) and/or vegan sour cream
Tips and Cooking instructions
can be found here
Need help with weight/measurement conversion
please see here
and as it's the weekend ...
thought these flowers nice, image from here
All the best Jan
...I'm not sure about this one.
ReplyDeleteLovely flowers AND a great recipe. Hugs, Valerie
ReplyDeleteIt looks warming and I like the flowers.
ReplyDeleteTina
The harmonious color of your curry has made my stomach more vital. Thanks a lot.
ReplyDeleteAnother great recipe. Perfect time of the year for it.
ReplyDeleteDeve de ser deliciosa esta sopa vegan.
ReplyDeleteUm abraço e bom fim-de-semana.
Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados
Hello, another great recipe. The flowers are lovely. Thanks for sharing.
ReplyDeleteHave a happy weekend!
Thank you for sharing such a tasty sounding soup!
ReplyDeleteLooks like another keeper. Thanks for the recipe and for the beautiful flowers, Jan!
ReplyDeleteBeautiful flowers, this dish looks delicious. I like the idea of adding coconut milk.
ReplyDeleteSounds perfect for the cooler days!
ReplyDeleteA tasty recipe and such beautiful flowers.
ReplyDeleteThose flowers are heartwarming on a very chilly morning! I used to make all sorts of lentil soup and today's posts made me realize I haven't done that for quite a while now. Time for lentil soup! (And I think I have several bags of lentils in the pantry.)
ReplyDeleteI like lentil soup and this recipe looks great.
ReplyDeleteMy gosh but this sounds wonderful! I think I have most of the ingredients on hand.
ReplyDeleteFlavors I am so hungry for.
ReplyDeleteThose are not flavors I would have thought to put together. Sounds interesting.
ReplyDeleteFrancisco Manuel Carrajola Oliveira said:
ReplyDeleteDeve de ser deliciosa esta sopa vegan.
Um abraço e bom fim-de-semana.
Google translate:
This vegan soup must be delicious.
A hug and a good weekend.
Yum.
ReplyDeleteLove the flowers too.
yum...soup season is here and i could not be happier!!!
ReplyDeleteHello ! A very interesting recipe,i have problem with Gluten!
ReplyDeleteLove the picture with the beautiful bouquet!
Enjoy your day!
Dimi...
Well, vegan and gluten free curry, my favourite Jan.
ReplyDeleteI do like the sound of that on Jan. Lentils are a superb addition to soups, and even a dash of chilli. But getting the right level of chilli is difficult so I work on the principle of "you can always add, but it's difficult to take out".
ReplyDeleteLove lentil soup ~ yummy for the Fall ~ ^_^
ReplyDeleteHappy Day to You,
A ShutterBug Explores
Coconut and curry sound like an unusual mix.
ReplyDeleteI have to admit, I'm not a fan of curry, but this does sound good! Big Hugs!
ReplyDelete