Creamy Red Lentil Soup with Cauliflower and Potatoes
Creamy Red Lentil Soup with Cauliflower and Potatoes
his creamy red lentil soup with cauliflower and potatoes is hearty, nourishing, and full of comforting flavors. Red lentils cook down beautifully, creating a naturally thick and creamy base, while tender cauliflower and potatoes add texture and substance. Fire-roasted tomatoes bring a subtle smoky sweetness, and curry powder, garlic, and spices add warmth and depth. A splash of coconut milk makes the soup wonderfully creamy without any dairy.
Finished with fresh cilantro and a squeeze of lemon, this easy one-pot soup is satisfying enough for a main meal and is perfect with a slice of crusty bread.
- 2 tablespoons olive oil
- 1 medium yellow onion, finely diced
- 1 medium carrot, sliced
- 1 celery stalk, sliced
- 3 cloves garlic, minced
- 1 ½ cups red lentils, rinsed
- 2 medium potatoes, peeled and cut into small cubes
- 3 cups cauliflower florets
- 1 can crushed fire-roasted tomatoes (28 oz)
- 6-8 cups vegetable broth
- 1 can full-fat coconut milk (13.5 oz)
- 1 ½ tablespoons curry powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon red pepper flakes, optional
- 1 teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
- 1 tablespoon lime juice
- ¼ cup fresh cilantro or parsley, chopped
- 2 tablespoon maple syrup
- 1
Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 6–8 minutes, stirring occasionally, until the vegetables begin to soften.Add the garlic and spices.- 2
Add the minced garlic, curry powder, smoked paprika, cumin, and red pepper flakes, if using. Cook for about 1 minute, stirring constantly, until fragrant.Add the lentils, potatoes, and broth.- 3
Stir in the rinsed red lentils and diced potatoes. Pour in the vegetable broth and bring to a boil. Reduce the heat and simmer for about 12–15 minutes, or until the lentils and potatoes are almost tender.Add the cauliflower.- 4
Stir in the cauliflower florets and continue cooking for about 5 minutes, until the cauliflower begins to soften.Add the tomatoes.- 5
Stir in the crushed fire-roasted tomatoes. Continue simmering for another 8–10 minutes, allowing the tomatoes to cook into the soup and the vegetables to become fully tender.Add the coconut milk.- 6
Pour in the coconut milk and stir well. Simmer uncovered for another 5 minutes. The red lentils will continue to break down, naturally thickening the soup and creating its creamy texture.Season and finish.- 7
Add the salt, black pepper, and lemon juice, maple syrup. Taste and adjust the seasonings as needed. If the soup is too thick, add a little more vegetable broth or water.
Garnish and serve.- 8
Remove from the heat and stir in some of the chopped cilantro or parsley. Ladle into bowls and garnish with additional fresh herbs and lime juice. Serve warm with crusty bread.
creamy, red, lentil, soup - 2
