Sometimes I find myself with a fridge full of ingredients and leftovers that need to be used up. This soup came about when I realized I had some extra curry paste, cauliflower, and rice that was nearing the end of it’s life. If you have other veggies to use, substitute them here, or beef up the amount if you have more. Broccoli and carrots would both work well in place of – or in addition to – the roasted cauliflower; chop and roast them in the same way.
The lentils make this dish very filling and are a great source of protein – 50 grams in the whole recipe! I try to keep some on hand at all times because they can be cooked up fairly quickly and used in a variety of flavor combinations.
COCONUT CURRY LENTIL SOUP
Makes 2-3 servings (2 large or 3 normal)
2 Tbsp olive oil
1 medium onion
1 cup yellow lentils
3 cups water
1/2 jar Thai kitchen red curry paste
13.5 oz canned coconut milk (1 can)
1/4 tsp salt
1/4 tsp cayenne
1/4 tsp ginger powder
2 cups cauliflower
1 1/2 cups cooked rice
Preheat oven to 400F.
Toss cauliflower with 1 Tbsp of olive oil and spread on a baking sheet. Roast in oven for 20-30 minutes, until starting to brown and softened. If you are using leftover rice, put it in a dish with 1 Tbsp of water and cover with foil and place it in the oven while the cauliflower is cooking.
In a medium saucepan, heat the olive oil over medium-high heat. Saute onion until translucent.
Add salt, lentils, water, and half of curry paste to the pot and bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, about 30 minutes. Stir in remaining curry paste, coconut milk, salt, cayenne, and ginger. Cook 5 more minutes to allow flavors to combine.
Divide the rice and cauliflower between 2-3 bowls, depending on how large of a serving you want. Ladle the lentil soup over top.