Curried Red Lentil Soup with Cauliflower

Name: Curried Red Lentil Soup with Cauliflower
Total time: 30 min
Ingredients: 1 cup red lentils; 1 small onion; 6 cups vegetable stock or water; 1 small head cauliflower (about 1 pound), cored and chopped into pea-sized pieces; 1 tablespoon curry powder; Salt and pepper; 3 tablespoons butter; Yogurt, for serving (optional)

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

Units Scale

Ingredients

1 cup red lentils
1 small onion
6 cups vegetable stock or water
1 small head cauliflower (about 1 pound), cored and chopped into pea-sized pieces
1 tablespoon curry powder
Salt and pepper
3 tablespoons butter
Yogurt, for serving (optional)

Instructions

Rinse and toss the lentils in a strainer under cold water, discarding any that look discolored.
Trim, peel, and chop the onion.
Put the lentils, onion, and cauliflower in a large pot with 6 cups stock or water. Bring to a boil.
When the soup comes to a boil, adjust the heat so it bubbles steadily but gently. Add 1 tablespoon curry powder and a sprinkle of salt and pepper. Cover and cook, stirring once in a while, until the lentils and cauliflower are quite soft, 15 to 20 minutes. Stir in the butter, taste, and adjust the seasoning, then serve, with yogurt if you’d like.

— Recipe from How to Cook Everything Fast: Completely Revised and Updated