- 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.
- Add the cilantro. Divide the soup among six bowls. Garnish with the sour cream and serve with lime wedges.