Lentil Cauliflower Curry Soup

Red Lentil Curry Soup with Cauliflower and Carrots

This is a satisfying soup to try because it has both vegetables and beans in it. If you’re in the cilantro camp, then pass around chopped cilantro to sprinkle on top and don’t forget to add a dollop of sour cream.

Lentil Curry Soup with a Dollop of Sour Cream

Lentil Cauliflower Curry Soup

Serves 4

1 tablespoon canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1-inch piece of fresh ginger, peeled and finely diced
1 tablespoons curry powder 
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes
1 cup dried red lentils, rinsed well
1/2 medium cauliflower cut into bite-size florets (about 3 cups)
1 cup diced carrots (about 2 medium carrots)
1 14.5 oz can chopped tomatoes
4 cups of chicken or vegetable broth
Salt and pepper to taste
Sour cream
Chopped fresh cilantro, for serving (optional)

Directions: 

In a large pot, heat oil on a medium-high heat. Add the onions and stir-fry until soft, 6 to 8 minutes, stirring frequently.

Add the garlic, ginger and spices. Stir for 1 minute, and then add the lentils, cauliflower, carrots, tomatoes, and broth. Bring to a boil, then decrease the heat to medium and simmer for 25 minutes, until the lentils are soft but still holding their shape. Season with salt and pepper.

Serve soup, passing the sour cream and cilantro to add on top. 

Other Recipes To Try:

Lentil Bean Kale Curry Soup

Lentil Shepherd's Pie

Curry Veggies & Beans