Curried Red Lentil Soupwith curry roasted cauliflower
- 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
- 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.
This meal has 35 reviews
YUM! New fav.
My toddler had 2 and a half tot size bowls of this!! Super simple and delicious. I too used an entire can of coconut milk (as others have stated), doubled the cauliflower and used 18 oz of zucchini instead of 12 for four servings. Definitely a winner and will be making again!
We really liked this, though felt odd eating it on an 80 degree day here :) really great flavor, made as is except just used the whole can of coconut milk and reduced stock. Added naan on the side as others have.
This is one of our favorite Cook Smarts standards! We mix the roasted cauliflower into the soup at the end for ease of serving and variety of texture.
Soup was really good. Used immersion blender to smooth. Cauliflower was nothing special.
Used full van coconut milk and reduced stock by 1 cup.