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Ingredients 0/14
Reasons You'll Love It
This soup is warm, comforting, and packed with nutrients. It’s a great way to enjoy plant-based protein and fiber in one bowl. The spices add a rich, satisfying flavor that feels homemade and wholesome.
Tips To Improve This Recipe
- Rinse the lentils well before cooking to remove any dust or debris.
- Use low-sodium broth to control the salt level in the soup.
- Let the soup simmer gently to allow the flavors to blend fully.
- Use low-sodium broth to control the salt level in the soup.
- Let the soup simmer gently to allow the flavors to blend fully.
Directions
Warm some olive oil in a large pot over medium-high heat. Toss in the cauliflower and carrots, and sauté them until they start to soften, about 7 to 8 minutes. While that’s cooking, dissolve the vegetable bouillon in some boiling water. Pour this broth along with the coconut milk into the pot with the veggies, then bring everything to a boil. Next, add the lentils, garlic powder, onion flakes, curry powder, paprika, turmeric, and cumin. Give it a good stir, cover the pot, and let it simmer gently for around 20 minutes, or until the lentils are nice and tender. Finally, stir in the kale and let the soup sit over low heat for another 5 minutes to wilt the greens. Once that’s done, take it off the heat and it’s ready to enjoy.
Serving Recommendations
Serve with a side of warm naan bread or over steamed rice for a complete meal. A dollop of yogurt or a sprinkle of fresh cilantro can add a nice touch of creaminess and freshness.
How To Store For Later
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just thaw and reheat gently on the stove, adding a bit of water if it thickens too much.
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