Curried Lentil, Potato, and Cauliflower Soup Recipe

Name: Curried Lentil, Potato, and Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 large onion, chopped; 4 to 6 cloves garlic, minced; 1 cup raw brown or green lentils, rinsed; 1 large celery stalk, diced; 6 cups water; 2 large potatoes, scrubbed and diced; One 16-ounce can salt-free diced tomatoes, undrained; 2 teaspoons good-quality curry powder, or to taste; 1/2 teaspoon turmeric; Pinch of ground nutmeg; 2 1/2 cups finely chopped cauliflower pieces; 2 cups finely chopped fresh spinach leaves; 2 tablespoons minced fresh cilantro; Juice of 1/2 lemon; Salt and freshly ground pepper to taste

Servings: persons

1 1/2 tablespoons olive oil
1 large onion, chopped
4 to 6 cloves garlic, minced
1 cup raw brown or green lentils, rinsed
1 large celery stalk, diced
6 cups water
2 large potatoes, scrubbed and diced
One 16-ounce can salt-free diced tomatoes, undrained
2 teaspoons good-quality curry powder, or to taste
1/2 teaspoon turmeric
Pinch of ground nutmeg
2 1/2 cups finely chopped cauliflower pieces
2 cups finely chopped fresh spinach leaves
2 tablespoons minced fresh cilantro
Juice of 1/2 lemon
Salt and freshly ground pepper to taste

1
Heat the oil in a soup pot.
2
Add the onion and saute over medium-low heat until translucent.
3
Add the garlic and continue to saute until both are golden.
4
Add the lentils, celery, and water.
5
Bring to a rapid simmer, then lower the heat.
6
Cover and simmer gently for 10 minutes.
7
Add the potatoes, tomatoes, curry powder, turmeric, and nutmeg, and simmer until the potatoes are about half done, about 10 to 15 minutes.
8
Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer.
9
Stir in the spinach, cilantro, and lemon juice.
10
Adjust the consistency with more water as needed, then season with salt and pepper.
11
Simmer over very low heat for another 5 minutes.
12
Serve at once, or if time allows, let stand off the heat for an hour or so, then heat through before serving.
13
Per serving:
14
Calories: 219
15
Total fat: 4g
16
Protein: 12g
17
Fiber: 13g
18
Carbohydrate: 39g
19
Cholesterol: 0mg
20
Sodium: 49mg

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 1 large onion, chopped, 4 to 6 cloves garlic, minced, 1 cup raw brown or green lentils, rinsed, and more.

Yes, Curried Lentil, Potato, and Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Lentil, Potato, and Cauliflower Soup

How did you like this recipe?

Frequently Asked Questions