Curried Cauliflower And Lentil Soup

• 2 tbsp butter
• 1 None onion, peeled and chopped
• 1 None small cauliflower (about 2 lbs), cut into florets
• 3 None medium-sized potatoes, peeled and cut into cubes
• 2-3 tsp curry powder, according to taste
• 5 1/4 cups vegetable stock
• 5 oz red lentils
• 2/3 cup heavy cream
• 5 oz frozen peas
• 1 tsp oil
• 2 oz smoked bacon, cut into strips

1. Melt the butter in a large saucepan and saute the onion, cauliflower and potatoes for 3 mins. Sprinkle with the curry powder, then add the stock. Bring to a boil and simmer for 5 mins. Remove a few cauliflower florets and set aside. Simmer for another 10 mins.
2. Meanwhile, in a separate saucepan, cook the lentils in boiling water according to package instructions.
3. Transfer the soup to a blender and puree. Return to the pan and add the cream, peas and reserved cauliflower. Simmer for 2 mins. Drain the lentils and add to the soup. Simmer for 3 mins. Season with salt and black pepper.
4. Heat the oil in a frying pan and fry the bacon until crispy. Ladle the soup into bowls and garnish with the bacon.

butter, onion, cauliflower, potatoes, curry, vegetable stock, red lentils, heavy cream, frozen peas, oil, bacon

Taken from recipes-plus.com/api/v2.0/recipes/17140 (may not work)