Curried cauliflower & lentil soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 - 4
Skip to ingredients
Showing items 1 to 3 of 6
- 1 cauliflower
- 1½ tbsp oil
- 2 tsp fennel seeds
- 150g red lentils
- 3 tbsp curry pasteof your choice
- ½ lemonjuiced
Nutrition: Per serving (4)
- kcal242low
- fat8glow
- saturates1g
- carbs27g
- sugars5g
- fibre6g
- protein13g
- salt0.5g
Method
step 1
Remove the outer leaves from the cauliflower, cut off the stalk and roughly chop, then cut the head into small florets. Toss a quarter of the florets in 1 tbsp oil and 1 tsp of the fennel seeds, season well, then tip into a roasting tin and set aside.
step 2
Heat oven to 220C/200C fan/gas 7. Heat ½ tbsp oil in a saucepan over a medium heat and add the remaining fennel seeds, toast for 2 mins, then add the lentils and the remaining cauliflower. Stir in the curry paste, then add 1 litre water and bring to the boil. Simmer for 25 mins until the cauliflower is tender and the lentils are cooked through.
step 3
Meanwhile, put the roasting tin of cauliflower in the oven and cook for 20 mins until crisp and slightly charred. Tip the soup mixture into a food processor and blitz until smooth, tip back into the pan to warm through, adding the lemon juice and a little water if it’s too thick. Tip into bowls and top with the crispy cauliflower and fennel seeds to serve.
