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)
This is a great, quick recipe! We made a couple of adjustments--I used veggie broth instead of water and put in a little extra to make it soupier, subbed in oregano because we were out of tarragon, and used tomatoes with green chilies instead of plain--and it turned out amazing. I'd never had coconut strings in a main dish before, but they added amazing texture and flavor. - 19 Apr 2018 (Review from Allrecipes USA and Canada)
I loved this recipe. So to have some leftovers I doubled it. I added a can of coconut milk and since I like spicy dishes I doubled the curry and added cayenne to taste. - 04 Apr 2018 (Review from Allrecipes USA and Canada)