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To Serve: Ladle soup into bowls and top with roasted cauliflower and fresh herbs like cilantro or parsley.
To Store: Refrigerate leftovers in an airtight container for up to 4 days. This soup also freezes well for up to 2 months.
Variations
Spicier: Add more cayenne or a chopped chili pepper.
Protein Boost: Stir in cooked chickpeas with the lentils.
No Coconut Milk? Use cashew cream or plain Greek yogurt (if not vegan).
FAQ
Can I use brown lentils instead of red?
Yes, but adjust the cooking time—brown lentils take longer and won’t break down as much, resulting in a chunkier texture.
What’s the best substitute for red curry paste?
You can try a mix of tomato paste with extra spices like paprika, chili powder, and garlic.
Can I roast the potatoes with the cauliflower?
Yes! Roasting the potatoes can add a deeper flavor, but be sure to add them after the lentils have softened.
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