Clean, delicious, comforting red lentil soup!
You can prep dry ingredients and spices, and add whatever veggies you have on hand...I made it with cauliflower, carrots, and kale!
Ingredients
- olive oil: 2 tsp
- head cauliflower, chopped into small florets: 1 piece
- carrots: 2 piece (chopped)
- boiling water: 2 cups
- cube vegetable bouillon: 1 piece
- reduced-fat coconut milk: 1 can (14 ounce can)
- red lentils: 1 cup
- garlic powder: 1 tsp
- onion flakes: 1 tsp (dried)
- curry powder: 1 tsp
- paprika: 1 tsp
- ground turmeric: 1 tsp
- ground cumin: 0.5 tsp
- bunch kale leaves, stems and inner ribs discarded, leaves: 1 piece (chopped)
Metric Conversion
Stages of cooking
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Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
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Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
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Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.
