Main Dishes

RED LENTIL COCONUT CURRY SOUP

51
1
2 tablespoons coconut oil
1 medium onion ( minced )
2 large garlic cloves ( minced )
1 teaspoon grated fresh ginger
1 teaspoon grated lemongrass ( I buy it in a squeeze tube in the produce isle )
2 carrots ( grated )
2 red bell peppers ( chopped )
1 teaspoon cumin
¾ teaspoon red chile flakes
1/4 teaspoon cinnamon
1 1/2 cups split red lentils ( rinsed under running water until the water runs clean )
8 cups vegetable broth
1 ( 15 ounce can of diced tomatoes )
½ cup raisins or golden raisins
1 ( 6 ounce can tomato paste )
2 cans light coconut milk ( not the kind in the carton )
2 tablespoons lime juice
Dash salt and pepper
1/4 tsp red pepper flakes
2-3 tbsp curry powder
Saute onion, garlic, ginger, and lemongrass in the coconut oil over medium heat until onions are translucent and mixture is very fragrant. Add the carrots and red pepper and saute until soft. Add spices and...
See the full directions on my site
Nutritions

Calories
2821

Sodium
4761mg
198% DV

Fat
266g
410% DV

Protein
59g
119% DV

Carbs
213g
72% DV

Fiber
57g
229% DV

Delicious 3-Bean Spanish Vegan Paella

571

Are you ready for the most incredible yet simplest paella ever? This Delicious 3-Bean Spanish Vegan Paella is just that. Loaded with flavors, super easy to make and comes together in under 40 minutes.

2
  1. Heat a paella pan with a medium-high heat and add in a 1/4 cup extra virgin olive oil
  2. After 1 minute season the olive oil with sea salt and add in the green beans, mix with the olive oil,...
    See the full directions on my site
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