Curry Lentil Soup with Cauliflower Rice {VEGAN}

Out of Office_Beach

I've taken a bit of a sabbatical from the blog-- just needed a pause from everyday life for a minute. I spent so much time with my family in California, have been cooking up a storm, and finally feel like I got my footing at my new job.

If you follow me on Instagram, you can see that I've recently become a NUUN Ambassador, and have taken a new found interest in Running! Don't worry, this post isn't about NUUN, I promise it's actually about this amazing lentil soup recipe; I just also want to fill you in on my life the last few months!

Running has been my outlet since June and I can't imagine where my life was before it! However, as with everything you throw yourself in full throttle, you also need some breaks. I'm on a little small pause from that too, but not for long-- half marathon coming your way in April 2020!

Okay, we're caught up now... scroll down for the recipe!

The winter in New England has been SO weird this year. We've gone from bone chilling cold, to "oh look, the sun" and then oops, it's still cold and some days it's over 50 (hello spring!). Despite the whiplash, I've been making large amounts of soup on my meal prepping days and then eating it throughout the week with other veggies and sometimes different proteins to keep it exciting.

For many years, I've made the curried Cauliflower soup from Cotter Crunch (see here), she really is amazing and this soup is SO SO good. But I didn't have half of the things I should have for this soup, so I decided to play around with some of the flavors and make my own. I've made it for 3 weeks now and it's so good.

Curried Lentil Soup DemTheDietitian


2 tbs. Olive oil