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.

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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.

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Curried Red Lentil Soup with curry roasted cauliflower