Prep time 10 minutes
Cook time 35 minutes
Yield: Serves or Makes 4
Heat a large skillet over medium heat. Sauté onion in oil for a few minutes until translucent. Add minced garlic cloves, finely grated 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 cups 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.