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 and red, diced; 4 oz Carrots, diced; 3 cloves Garlic, chopped; 1 tsp Ginger (opt), grated; 2 Tbsp Cilantro leaves, chopped; 2 Tbsp Butter; 1 Tbsp Curry powder, yellow and mild; 1 tsp Cumin; 1/4 tsp Red pepper flakes (opt); 1 can Tomatoes, crushed (15 oz / 397 g) (we liked fire roasted tomatoes in this, but regular will work); 1 cup Coconut milk, light; 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 lb Cauliflower, florets chopped; 1 1/2 Tbsp Oil, cooking; 1 1/2 tsp Curry powder, yellow and mild

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

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

Metric

Servings:

Curried Red Lentil Soup:

Onions, medium and red - 1 , diced
Carrots - 4 oz , diced
Garlic - 3 cloves , chopped
Ginger (opt) - 1 tsp , grated
Cilantro leaves - 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

Curry Roasted Cauliflower:

Cauliflower - 1 lb , florets chopped
Oil, cooking - 1 1/2 Tbsp
Curry powder, yellow and mild - 1 1/2 tsp

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.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

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

Ratings

0 reviews