Curried Cauliflower and Lentil Soup
Try this Curried Cauliflower and Lentil Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 0
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 large onion chopped
- 2 garlic cloves minced
- 1 tbsp olive oil
- 1/2 tsp cumin
- 1/4 tsp black pepper
- 6 cups vegetable stock
- 1 tsp turmeric
- 1 28 ounce can of diced tomatoes
- 1 large head of cauliflower chopped into florets
- 1 1/2 cups red lentils
- 2 t red curry paste (i like thai kitchen brand)
- 1 tsp sea salt (or more to taste)
- Carbohydrate 371.32458513798 g
- Cholesterol 0 mg
- Fat 8.13111750144734 g
- Fiber 126.353675067902 g
- Protein 105.4991175 g
- Saturated Fat 1.21071875019985 g
- Serving Size 1 1 recipe (9797g)
- Sodium 34120.3825431187 mg
- Sugar 244.970910070078 g
- Trans Fat 1.09722900003919 g
- Calories 1922 calories
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.
