Hearty Lentil, Shrimp and Cauliflower Soup
Hearty Lentil, Shrimp and Cauliflower Soup
Rating: (1 rated)
Ingredients
  • 1 onion, chopped
  • 1 celery stalk, diced
  • 1 garlic clove, chopped
  • 1 tbsp fresh ginger, chopped
  • 2 tbsp unsalted butter
  • 1 tsp curry powder
  • 1/2 tsp ground turmeric
  • 1 tbsp (15 ml) tomato paste
  • 8 cups (2 litres) low-sodium vegetable broth
  • 1 cup (190 g) dried red lentils, rinsed and drained
  • 2 cups (200 g) small cauliflower florets
  • 1/2 lb (225 g) shrimp, cut into small pieces
  • 1/2 cup (75 g) crushed capellini or angel hair pasta
  • Preparation
  • In a large pot over medium heat, soften the onion, celery, garlic and ginger in the butter. Add the spices and continue cooking for 1 minute. Add the tomato paste and stir to coat. Add the broth and lentils. Season with salt and pepper. Bring to a boil, then simmer for 10 minutes.
  • Add the cauliflower and continue cooking for 5 minutes over medium-high heat. Add the shrimp and pasta and cook for 2 more minutes. Remove from the heat and let rest for 5 minutes before serving.
  • Description
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