Curried Red Lentil Soup
with curry roasted cauliflower

Name: Curried Red Lentil Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, medium red, diced; 4 oz Carrots, diced; 3 cloves Garlic, chopped; 2 stalks Green onions, chopped white and green parts separate; 2 Tbsp Butter; 1 Tbsp Curry powder, yellow and mild; 1 tsp Cumin; 1/4 tsp Red pepper flakes; 1 can Tomatoes, crushed (15 oz / 397 g) (we liked fire roasted tomatoes in this, but regular will work); 1 cup Coconut milk; 3 cups Stock, any type; 1 1/4 cups Lentils, red and uncooked (sub yellow lentils); 1 tsp Lemon juice; for serving Yogurt, plain or Greek; 1 head Cauliflower, medium, chopped; 1 1/2 Tbsp Oil, cooking; 1 1/2 tsp Curry powder, yellow and mild; 1/2 tsp Salt

Active: 30 Total: 40

Original GF Paleo Vegetarian

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

Metric

Servings:

Curried Red Lentil Soup:

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

Curry Roasted Cauliflower:

Cauliflower, medium - 1 head , chopped
Oil, cooking - 1 1/2 Tbsp
Curry powder, yellow and mild - 1 1/2 tsp
Salt - 1/2 tsp

Prep

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)
Green onions - Chop green onions. Store green and white parts separately. (Can be done up to 2 days ahead)

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Make

Heat oven to 400F / 204C.
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.
Add white parts of green onions, garlic, curry powder (portion for the soup), cumin and red pepper flakes. Saute for 1 minute more.
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.
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.
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.)
Season soup to taste with some salt and pepper.
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.

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