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1/1 Photo of Spicy Lentil-Coconut Curry/Soup
This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over India Spiced Rice With Pumpkin Seeds. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.
Units: US | Metric
Serving Size: 1 (430 g)
Servings Per Recipe: 3
The following items or measurements are not included: