Curried Cauliflower and Lentil Soup
A healthy vegetarian recipe for Curried Cauliflower and Lentil Soup, this dish will quickly become a lunch staple. Just whip up a pot at the beginning of the week and have healthy meals for days!
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 60 minutes
- Yield: 8 cups 1x
- Category: Soup
- Method: Cook
- Cuisine: Indian
- Diet: Vegan
Ingredients
Scale
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 large head of cauliflower, chopped into florets
- 1 1/2 cups red lentils
- 6 cups vegetable stock
- 1 28 ounce can of diced tomatoes
- 2 tbsp red curry paste (I like Thai Kitchen brand)
- 1 tsp turmeric
- 1/2 tsp cumin
- 1 tsp sea salt (or more, to taste)
- 1/4 tsp black pepper
Instructions
- In a large pot add oil and bring to medium-high heat.
- Saute onion for about 5 mins or until translucent.
- Add in garlic and cook for another minute before adding the cauliflower.
- Top cauliflower with lentils, vegetable stock, diced tomatoes, curry paste and spices.
- Bring to a boil and then cover and let simmer for 20 mins.
- Remove top and let simmer for additional 20 mins.
- Serve warm.
- Will keep in fridge for up to 1 week or months in the freezer.