- 1 onion, finely diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon finely grated ginger
- 1/ 2 teaspoon turmeric
- 1/ 2 teaspoon curry powder
- 4 tablespoons red curry paste
- 3 cups low sodium vegetable broth
- 2 cups water
- 16 ounces yellow lentils
- 1 head cauliflower, cut into bite-sized pieces
- 2 cups frozen peas
- Salt, to taste
- White rice, cooked
Heat a large skillet over medium heat. Sauté onion in oil until translucent, 3-5 minutes. Add garlic, ginger, turmeric, and curry powder. Sauté another minute.
Add red curry paste and mix while sautéing another 30 seconds. Pour in low-sodium veggie broth and water. Bring to boil, and mix in yellow lentils. Stir and reduce heat to a simmer. Simmer uncovered until lentils tender, about 20 minutes.
Add chopped cauliflower to the soup. Simmer until cauliflower is cooked. Stir in frozen peas and heat another few minutes. Season with salt, to taste. Served over cooked white rice.
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