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Curried Red Lentil Soup
with curry roasted cauliflower

Active: 30 min Total: 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 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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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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.

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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.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (59)
Gluten-free (2)
Paleo (3)
Vegetarian (9)

35 reviews

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.

By: Melissa
Posted: Jun 21, 2019
Diet: Original
0 Helpful

This was surprisingly well-received by my carnivorous family!

By: Kathy
Posted: Jun 20, 2019
Diet: Original
0 Helpful

Really good. I used the whole can of coconut milk, like everyone suggested and served it with naan.

By: CRISTIN
Posted: Jun 12, 2019
Diet: Original
0 Helpful

I also used the whole can of coconut milk and reduced the stock a bit. Really tasty soup, will definitely make it again.

By: Jessica
Posted: Jun 11, 2019
Diet: Original
0 Helpful

This was easy and good. I used the whole can of coconut milk. I think I might put a little sriracha in my leftover to add a little kick. I agree it could have used a bread of some sort with it.

By: Tiffany
Posted: Jun 10, 2019
Diet: Original
0 Helpful

A real hit with my dinner guest. I'd make this again! I doubled the red pepper and used a whole can of coconut milk.

By: Liza
Posted: Jun 10, 2019
Diet: Original
0 Helpful