Curried Red Lentil Soup
with curry roasted cauliflower
This is the third time we're featuring this creamy, aromatic soup (last time was in 2019). It always gets great reviews from community members for being flavorful and easy to prepare.
Smarts #1: Feel free to blend the soup until smooth or skip the blending step and leave it with some texture.
Smarts #2: This recipe could be made in the Instant Pot. For tips, join the Cook Smarts Instant Pot Facebook Group.
- 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
- Cauliflower - 1 lb, 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.
Used brown/green lentils, in the IP for ten minutes and it was super good. Spicy, but I liked that a lot. Looking forward to making it again, especially because it's so dang fast in the IP.0 Helpful
Everyone loved it. My 10 year d picky eater loved the soup strained .... :0) Has a nice kick with the chilis. I sadly didn't have fresh cilantro on hand, so I used a little bit of ground coriander. The cauliflower makes a nice side. Just wish I knew how to keep my crispy stuff crispy until serving.0 Helpful
We love this meal.0 Helpful
This soup is so so good. Making it again now !0 Helpful
I really liked this soup! I wish my 8-year-old daughter had, too. Opted for the blended version. I'm glad I included the cilantro and Greek yogurt. I've been eating it for leftovers. I wasn't, however, a fan of the cauliflower side. Probably needed more salt. This made my whole house smell yummy for days after!0 Helpful
This was delicious! We upped the spices a bit but tend to do that with most recipes. Perfect for the chillier fall weather!0 Helpful