Occasionally I get real cravings for some exceptional food. This time I had an urgent desire for soup. When I get hungry for soup, usually it’s because they ate it in some book I read. 

I remember, for example, a story I read that took place in Ireland. They ate soup pretty much all the time and drank tea, so of course, I wanted tea and soup. Strange. 

The other day they ate soup in one of the books I read, and then it started over again.

This recipe for red lentil soup with cauliflower, curry and coconut milk gives you a delicious and nutritious soup suitable to serve when the weather is a little rough. It is also great to put in small cups or bowls and serve as an appetizer. 

Thanks to the red lentils, it’s filling and rich in minerals. The trick to getting a delicious lentil soup is to cook the lentils properly—no cheating.  Put them in plenty of water so they can move freely, and they should not constantly boil—but just simmer. It should only be small bubbles moving the lentils around.

After about 15 minutes, add the rest of the ingredients, blend with a stick blender and put the pan back on the stove and let it cook a little longer. Then you get rid of that grainy effect that lentils can give.

Nutritious And Filling Soup

I think it’s good to serve the soup with a dash of creme fraiche (or vegetable fraiche for a vegan alternative), but my partner thinks it’s good as it is. So you can do as you please. 

If you like spicy food, use a whole red chili instead of half. If the soup becomes too thick and viscous, just dilute it with more water. Also, keep in mind that lentils need quite a lot of salt. If the lentil soup feels a little flat in taste, you can add more salt to it, but a little extra lemon juice also usually adds freshness. I always serve bread with my soup, so of course, that’s also my tip for you.

Red Lentil Soup With Cauliflower, Curry and Coconut Milk

For: 4-6 people 


  • 1 yellow onion
  • Olive oil
  • 18 oz cauliflower
  • 2 carrots
  • 2 large cloves of garlic
  • 1 cup red lentils
  • 3 pints water
  • Salt, pepper
  • 1 can coconut milk (á 400 ml)
  • 1 tbsp yellow curry
  • 1/2 red chili
  • 1/2 lemon (juice)
  • ½ tsp smoked paprika powder


  • Chop yellow onion and cut the cauliflower into smaller pieces. Rub the carrots clean or peel them if they are earthy. Cut into smaller pieces. Chop the garlic.
  • Put the lentils on and add salt and pepper. Bring to the boil and then simmer on the stove for 15 minutes while you fry everything else.
  • Heat some oil in a saucepan and add the onion. Let it soften for a few minutes, and then add the cauliflower and carrots. Fry while stirring for about 10 minutes, then add the chopped garlic, which only needs a few minutes.
  • Add the fried ingredients to the lentils, stir the coconut milk, curry and chopped chili. Make the soup smooth with a stick blender, and then place it back on the hob. Stir in the juice of half a lemon and the smoked paprika powder. Let the soup cook for another 15 minutes. Season further with salt and pepper, if needed. Dilute the soup with more water if required.
  • Serve with warmed or freshly baked crusty bread.

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