This vegan tomato-based red lentil soup with red and green capsicum, coconut and a hint of curry powder makes a bright, warming winter soup.
I am adding to my previous comment that I now cook this in my Insta Pot pressure cooker. So much easier and faster with less watching the liquid level. The lentils came out so much softer and well cooked. I highly suggest pressure cooking this recipe. - 20 Apr 2017 (Review from Allrecipes USA and Canada)
Used already cooked lentils, fire roasted tomatoes and coconut milk instead of water. We really enjoyed the flavor of this stew. - 13 Feb 2018 (Review from Allrecipes USA and Canada)