I was “on” for crew lunch today, so I fired up the Instant Pot and soup was ready in no time!
As far as plant-based proteins go, lentils are the clear winner. They’re relatively low in calories per gram of protein, tolerated pretty well by most people, they help fix nitrogen in the soil, and they’re cheap! I always recommend those who don’t eat meat focus on eggs, dairy and legumes for their protein sources instead of tofu and fake meat products, which are environmentally destructive, can require heavy processing, and give most people digestive issues. This soup is also a kid favorite and a great way to get them to eat more veggies than they think! There’s a whole head of cauliflower in here, plus carrots and rich bone broth. Feel free to add a can of coconut milk to make it even more creamy, or swirl some greek yogurt or crème fraîche over the top.
- 1 TBS ghee or fat of your choice
- 1 medium onion, chopped
- 3 large carrots, chopped into 2 inch chunks
- 1 small head cauliflower, chopped into large chunks
- 2 TBS curry powder
- 1 cup red lentils
- 3 quartsbone broth (I used a mix of chicken and lamb for this batch)
- 3 TBSfish sauce
- salt and pepper to taste
- handful of chopped cilantro
- Instant Pot:
- Press sautéed and add the onion, carrots, cauliflower and curry powder
- sauté for a few minutes until fragrant
- Add the lentils, chicken stock and fish sauce
- Press "soup" and let it do it's thing, then naturally release pressure
- Puree with hand blender
- season with salt and pepper to taste
- garnish with cilantro
- If making in a soup pot, simply sautéed the vegetables and curry powder for a few minutes in the ghee, then add the chicken stock and fish sauce. Simmer for 45 min. Puree the mixture and season to taste. Garnish with cilantro
2 thoughts on “Red Lentil & Cauliflower Curry Soup”
Are you sure it’s 3 quarts? I used two and 1/2 quarts because that is all that would fit in my instant pot – I followed the recipe to a T and it was way too watery. Had to simmer it down to evaporate the water for a while and it still was pretty water. Served it over some leftover brown rice and it worked but I think the 3 quarts might be a type-o? Thanks!
It calls for 3 Tablespoons of fish sauce. Is that correct? Just want to make sure before I add it. Thanks!