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Vegan Curried Cauliflower, Sweet Potato, and Lentil Soup

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"This vegan lentil soup is quick, easy, nutritious, and delicious."
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Ingredients

1 h 10 m servings 313
Original recipe yields 5 servings

Directions

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  1. Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
  2. Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.

Footnotes

  • Cook's Note:
  • Sambar masala is great to use instead of curry powder, but any curry mix works.

Nutrition Facts


Per Serving: 313 calories; 4.7 53.9 16.1 0 820 Full nutrition

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