Description
Golden, hearty, and packed with feel-good ingredients, this curry red lentil soup is a plant-based powerhouse. With warming spices, creamy coconut milk, and nutrient-rich veggies like kale and cauliflower, it’s a soul-soothing meal that satisfies from the inside out.
Ingredients
2 tsp olive oil
1 head cauliflower, chopped into small florets
2 carrots, chopped
2 cups boiling water
1 vegetable bouillon cube
1 (14 oz) can reduced-fat coconut milk
1 cup red lentils
1 tsp garlic powder
1 tsp dried onion flakes
1 tsp curry powder
1 tsp paprika
1 tsp ground turmeric
½ tsp ground cumin
1 bunch kale leaves, stems removed, coarsely chopped
Instructions
Heat olive oil in a large pot over medium heat. Add cauliflower and carrots, sauté for 5–7 minutes.
Dissolve bouillon cube in 2 cups boiling water and pour into the pot.
Stir in coconut milk, lentils, and all spices. Bring to a boil, then reduce heat and simmer for 20 minutes.
Add kale and cook for another 5–10 minutes, until kale is wilted and lentils are soft.
Adjust seasoning if needed. For a smoother texture, blend partially with an immersion blender.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 290 / serving
- Sodium: 520mg/ serving
- Fat: 10g/ serving
- Carbohydrates: 34g / serving