Tired of dinner decisions? Enjoy a 30 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Curried Red Lentil Soup
with curry roasted cauliflower

Active: 30 minTotal: 40 min

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.

Tags

Ingredients

Servings:
4
Metric
Curried Red Lentil Soup:
  • 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
Curry Roasted Cauliflower:
  • Cauliflower, medium - 1 head, florets chopped
  • Oil, cooking - 1 1/2 Tbsp
  • Curry powder, yellow and mild - 1 1/2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. 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)
  2. Cilantro - Chop cilantro.

Make

  1. Heat oven to 400F / 204C.
  2. 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.
  3. Add garlic, ginger, curry powder (portion for the soup), cumin, and red pepper flakes. Saute for 1 minute more.
  4. 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.
  5. 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.
  6. 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.)
  7. Season soup to taste with some salt and pepper.
  8. Ladle soup into bowls. Serve with yogurt and cilantro on top. Enjoy cauliflower on the side.

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

This meal has 32 reviews

We loved this hearty soup. Will definitely make again this winter.

By: Kerri
Posted: Nov 24, 2019
Diet: Vegetarian

This was delicious! Everyone in the family enjoyed it. I just wish I had made the full head of cauliflower!

By: Richard
Posted: Sep 28, 2019
Diet: Original

Delicious and easy. We preferred it not-pureed for the texture, but great flavor either way.

By: Bernadette
Posted: Sep 20, 2019
Diet: Original

Easy to make and delicious! I added about 1/2 c extra coconut milk and 1/2 c broth to ensure it wasn't too thick. I subbed white onion for red and added the ginger.

By: Jan-Marie
Posted: Sep 05, 2019
Diet: Original

Easy to make and so good! First recipe I tried and I am very happy with it.

By: Benoit
Posted: Aug 10, 2019
Diet: Original

I made the portion for 8 and used two cans of coconut milk. Delicious!

By: Chelsey
Posted: Jul 11, 2019
Diet: Vegetarian