Curried Red Lentil Soupwith curry roasted cauliflower
When this aromatic soup was first featured in 2018 it got great reviews from community members for being both flavorful and easy to prepare.
Smarts: Feel free to blend the soup until smooth or skip the blending step and leave it with some texture.
Ingredients
- Onions, medium red - 1, diced
- Carrots - 4 oz, diced
- Garlic - 3 cloves, chopped
- Ginger (opt) - 1 tsp, grated
- Cilantro - 2 Tbsp, chopped
- Butter - 2 Tbsp
- Curry powder, yellow and mild - 1 Tbsp
- Cumin - 1 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Tomatoes, crushed (15 oz / 397 g) - 1 can (we liked fire roasted tomatoes in this, but regular will work)
- Coconut milk, light - 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, florets chopped
- Oil, cooking - 1 1/2 Tbsp
- Curry powder, yellow and mild - 1 1/2 tsp
Nutrition Facts
Prep
- Cauliflower / Onions / Carrots / Garlic / Ginger - Prep as directed. Store cauliflower in one container. Combine onions and carrots in another container. Store garlic and ginger in a third container. (Can be done up to 5 days ahead)
- Cilantro - Chop cilantro.
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 garlic, ginger, 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 some 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. Serve with yogurt and cilantro on top. Enjoy cauliflower on the side.
Reviews
This meal has 28 reviews
Easy to make and so good! First recipe I tried and I am very happy with it.
I made the portion for 8 and used two cans of coconut milk. Delicious!
Delicious soup! Loved the cauliflower too.
Loved this but more of as a thick puree! i ended up steaming/ panfrying the cauliflower with some garam masala for an added flavor! Forgot to save some of the coconut milk from the coconut rice earlier this week so i subbed the remainder of my sour cream tub and it turned out well! Would have enjoyed cocount milk more though! Also had to substitute a white onion for the red onion since there were no red onions in the store.
I enjoyed the soup, but the curried cauliflower was the star of this show for me. I don't even like cauliflower that much, but this preparation was so easy and delicious that I might eat it all the time now!
This is really easy to make and so, so delicious. I skipped this originally but came back to it after reading all the great reviews, and I'm so glad I did! I'll definitely make this a bunch in the future, and I'll probably serve it with naan.