This versatile vegan recipe for coconut-curried green lentils is so creamy, and easy to make at home. Serve as a soup, or as part of a nutritious vegan buddha bowl. Soaking the green lentils beforehand isn’t necessary, but I find it to be a helpful step to reduce cooking time.
00:00 Intro
00:10 Sauté onion and carrot
00:18 Add garlic, ginger, curry paste
00:30 Add broth and water, bring to a boil
00:41 Add coconut milk and spinach
00:48 Add lime juice and red pepper flakes
00:55 Serve!
