Description
A hearty and nutritious soup made with cauliflower and red lentils, perfect for any occasion.
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 8 Cups Cauliflower Florets (about 1 small cauliflower)
- 1 1/2 tsp Ground Coriander
- 1 1/2 tsp Ground Cumin
- 1 tsp Paprika
- Salt and Black Pepper to taste
- 1 Large Onion, chopped into 1/2 inch pieces
- 2 Medium Carrots, peeled and chopped into 1/2 inch pieces
- 4 Medium Cloves of Garlic, minced
- 2/3 Cup Red Lentils, picked through and rinsed
- 5-6 Cups Lower Sodium Vegetable Stock
- 1/4 tsp Crushed Red Pepper Flakes (optional)
- 2 Tbsp Non-Dairy Butter
- 2 Tbsp Lemon Juice
Instructions
- Heat a large Dutch oven over medium heat.
- Add olive oil, cauliflower, ground coriander, and ground cumin. Season with salt and black pepper.
- Cook until the cauliflower is browned and starting to soften, about 10 minutes.
- Stir in chopped onion, carrots, and minced garlic. Cook until the onion is translucent, about 4-5 minutes.
- Add rinsed red lentils and 5 cups of vegetable stock, along with crushed red pepper flakes if using.
- Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Remove from heat, add lemon juice and non-dairy butter. Blend the soup until smooth using an immersion blender, adding more vegetable stock for desired consistency.
- Serve with a drizzle of olive oil, sprinkle of chives, and crusty bread.
Notes
Use fresh vegetables for the best flavor. Adjust seasoning as per taste preferences. This soup can be made ahead and stores well.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Simmering
- Cuisine: Vegetarian