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Curry Red Lentil Soup

Curry Red Lentil Soup

Cost $10, save $15

Source: Recommended by CookPal

  • 40 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🥦 1 head cauliflower, chopped into small florets
    • 🥕 2 carrots, chopped
    • 1 bunch kale leaves, stems and inner ribs discarded, leaves coarsely chopped

  • Pantry Items

    • 2 teaspoons olive oil
    • 1 cube vegetable bouillon
    • 💧 2 cups boiling water
    • 🥥 1 (14 ounce) can reduced-fat coconut milk
    • 1 cup red lentils

  • Spices

    • 1 teaspoon garlic powder
    • 🧅 1 teaspoon dried onion flakes
    • 1 teaspoon curry powder
    • 1 teaspoon paprika
    • 1 teaspoon ground turmeric
    • ½ teaspoon ground cumin

STEPS

1

Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, about 7 to 8 minutes.

2

Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to the cauliflower mixture in the pot. Bring to a boil.

3

Stir in lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes.

4

Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.

NUTRIENTS

Per 1 serving

🔥

400

Calories

  • 21
    Protein
  • 55
    Carbs
  • 13
    Fats

💡 This recipe is very flexible; feel free to add any vegetables of your choice, such as sweet potatoes or spinach.To save time during preparation, pre-chop all vegetables the day before.For a creamier texture, blend half of the soup before adding the kale.