Curried Lentil Soup
Prep time
Cook time
Total time
  • 1 head cauliflower, sliced into bite-size florets
  • 2 carrots, diced
  • 4 tablespoons extra virgin olive oil
  • 6 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 medium onion, diced
  • 2 tablespoons curry powder
  • 1 cup lentils
  • 6 cups chicken broth
  • ½ cup water
  • 2 green onions, thinly sliced
  • 1 lemon, sliced into 6 wedges
  1. Preheat the oven to 450 F degrees. In a small bowl, mix together the cauliflower florets, diced carrots, 3 tablespoons extra virgin olive oil, half of the minced garlic, salt and pepper. Spread out evenly on a large baking sheet. Roast for 20 minutes. In a food processor or blender, puree the roasted vegetables, lemon juice, and ½ cup water until smooth.
  2. In a large pot or dutch oven, heat up the remaining 1 tablespoon olive oil over medium heat. Add the onions and the remaining minced garlic. Season with salt and pepper. Cook until the onions are soft, about 4 minutes. Stir in the curry powder, and cook for another minute.
  3. Add the chicken broth and lentils, then bring to a boil. Reduce the heat and simmer for 40 minutes.
  4. Stir in the roasted vegetable puree. Season to taste with salt and pepper. Top with sliced green onions and serve with a lemon wedge.
Nutrition Information
Serving size: 4
Recipe by Sprig and Flours at