Description
A warm and creamy soup made with cauliflower and red lentils, packed with nutrients and flavor, perfect for quick weeknight dinners.
Ingredients
- 3 Tbsp Extra Virgin Olive Oil
- 8 Cups Cauliflower Florets (approximately 1 small cauliflower)
- 1 ½ tsp Ground Coriander
- 1 ½ tsp Ground Cumin
- 1 tsp Paprika
- Salt and Black Pepper to taste
- 1 Large Onion, chopped into ½ inch pieces
- 2 Medium Carrots, peeled and chopped into ½ inch pieces
- 4 Medium Cloves of Garlic, minced
- ⅔ Cup Red Lentils, picked through and rinsed
- 5-6 Cups Lower Sodium Vegetable Stock
- ¼ tsp Crushed Red Pepper Flakes (optional)
- 2 Tbsp Non-Dairy Butter
- 2 Tbsp Lemon Juice
Instructions
- Heat a large 5-7 quart Dutch oven over medium heat. Add the olive oil, cauliflower florets, ground coriander, and cumin. Season with a pinch of salt and black pepper. Cook, stirring occasionally, until the cauliflower is browned in some spots and begins to soften, about 10 minutes.
- Stir in the chopped onion, carrots, and garlic. Continue to cook until the onion is translucent, about 4-5 minutes.
- Incorporate the red lentils and 5 cups of vegetable stock, along with the crushed red pepper flakes if using. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes.
- After 20 minutes, remove from heat. Add the lemon juice and non-dairy butter. Use an immersion blender to blend the soup until smooth and creamy. If you prefer a thinner consistency, stir in the remaining cup of vegetable stock.
Notes
Serve with crusty bread and a drizzle of olive oil. This soup can keep in the fridge for up to 4 days or be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan