Curried Red Lentil Soup
with curry roasted cauliflower
With a mix of warm spices and creamy coconut milk, this lentil soup is simple but packed with flavor.
Smarts: This soup is great both as a smooth puree or with the lentils left whole. Feel free to customize the texture to your liking.
Ingredients
- Onions, medium red - 1 , diced
- Carrots - 4 oz , diced
- Garlic - 3 cloves , chopped
- Green onions - 2 stalks , chopped white and green parts separate
- Butter - 2 Tbsp
- Curry powder, yellow and mild - 1 Tbsp
- Cumin - 1 tsp
- Red pepper flakes - 1/4 tsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can (we liked fire roasted tomatoes in this, but regular will work)
- Coconut milk - 1 cup
- Stock, any type - 3 cups
- Lentils, red and uncooked - 1 1/4 cups (sub yellow lentils)
- Lemon juice - 1 tsp
- Yogurt, plain or Greek - for serving
- Cauliflower, medium - 1 head , chopped
- Oil, cooking - 1 1/2 Tbsp
- Curry powder, yellow and mild - 1 1/2 tsp
- Salt - 1/2 tsp
Nutrition Facts
Prep
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Cauliflower / Onions / Carrots / Garlic - Prep as directed. Store cauliflower in one container. Combine onions and carrots in another container. Store garlic in a third container. (Can be done up to 5 days ahead)
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Green onions - Chop green onions. Store green and white parts separately. (Can be done up to 2 days ahead)
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Make
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Heat oven to 400F / 204C.
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While oven is heating, heat a Dutch oven over medium heat. Add butter. When butter melts, add onions and carrots with a pinch of salt. Saute until soft, 4 to 6 minutes.
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Add white parts of green onions, garlic, curry powder (portion for the soup), cumin and red pepper flakes. Saute for 1 minute more.
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To soup add crushed tomatoes, coconut milk, stock and lentils. Bring to a simmer. Cover and simmer until lentils are tender, 15 to 20 minutes.
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While soup simmers, toss cauliflower with oil, curry powder (portion for the cauliflower) and salt. Spread out on a sheet pan and transfer to oven. Roast cauliflower, shaking the pan halfway through cooking, until cauliflower is tender and golden brown in spots, ~30 minutes total.
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When soup is finished, stir in lemon juice. (Optional: If you would like a smooth soup, puree with an immersion blender or transfer to a blender and blend until smooth.)
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Season soup to taste with some salt and pepper.
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Ladle soup into bowls and top with green parts of green onions. Serve with yogurt, for topping if you'd like. Enjoy cauliflower on the side.
Nutrition Facts
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