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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

Much simpler than I was expecting and way tastier than I was expecting!

By: Travis
Posted: Jun 07, 2019
Diet: Original
0 Helpful

We all loved this! And my six year old said this was his second favorite soup (after tomato).

By: Jenny
Posted: Jun 07, 2019
Diet: Original
0 Helpful

Delicious. Steamed the cauliflower since we don't like roasted and it was great. Will make again.

By: Megan
Posted: Jun 06, 2019
Diet: Original
0 Helpful

Even having two leftovers of this I still liked it. We left out the red pepper flakes and it still had a nice kick to it. Added extra yogurt for the kids. They liked it better with cheese and rice mixed into it.

By: Kristine
Posted: Jun 06, 2019
Diet: Original
0 Helpful

I'm always nervous about the soups. And they always turn out well. this was delicious and the whole family (kids included) ate it up. Didn't add the red pepper because our kids don't like it very spicy. Will make again. Could have used some naan or pita or a baguette - some kind of bread to go along with.

By: Jennifer
Posted: Jun 06, 2019
Diet: Vegetarian
0 Helpful

Soup is good and REALLY filling. Ours came out peanut butter thick after following the recipe, but we watered it down to make it more palatable. Subbed broccoli for cauliflower.

By: Jenna
Posted: Jun 06, 2019
Diet: Original
0 Helpful