Description
A comforting and creamy soup made with cauliflower and red lentils, seasoned with aromatic spices for a delightful flavor.
Ingredients
Scale
- 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 the olive oil, cauliflower florets, ground coriander, and cumin. Season with salt and black pepper; cook until the cauliflower browns and softens, about 10 minutes.
- Stir in the chopped onion, carrot, and minced garlic. Cook until the onion is translucent, about 4-5 minutes.
- Add the red lentils and 5 cups of vegetable stock along with crushed red pepper flakes (if using). Bring to a boil, then reduce heat and simmer gently for 20 minutes.
- Stir in the lemon juice and non-dairy butter. Blend the soup until smooth, adding more vegetable stock for desired consistency.
- Serve with a drizzle of olive oil and sprinkle of chives, alongside crusty bread.
Notes
Store any leftovers in an airtight container for up to 4 days or freeze for up to three months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 15g
- Protein: 12g
- Cholesterol: 0mg