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Cauliflower Red Lentil Soup

A comforting and hearty soup that combines the nuttiness of red lentils with the delicate flavor of cauliflower, perfect for a cozy family dinner.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American, Vegetarian
Calories: 200
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 3 Tbsp Extra Virgin Olive Oil Elevates flavors, giving the soup a delicious base.
  • 8 Cups Cauliflower Florets Fresh, tender florets that add sweetness and creamy texture.
  • 1 1/2 tsp Ground Coriander Adds warm, slightly citrusy flavor.
  • 1 1/2 tsp Ground Cumin Infuses soup with earthy warmth.
  • 1 tsp Paprika Imparts subtle smokiness.
  • Salt and Black Pepper Essential seasonings to balance flavors.
Vegetables
  • 1 Large Onion, chopped Contributes sweetness and depth.
  • 2 Medium Carrots, peeled and chopped Adds natural sweetness and color.
  • 4 Medium Cloves Garlic, minced Brings pungent and fragrant notes.
Lentils and Stock
  • 2/3 Cup Red Lentils, picked through and rinsed Adds protein and heartiness.
  • 5-6 Cups Lower Sodium Vegetable Stock Provides moisture and flavor.
  • 1/4 tsp Crushed Red Pepper Flakes (optional) Adds a bit of heat.
Final Touches
  • 2 Tbsp Non-Dairy Butter Enriches the soup without dairy.
  • 2 Tbsp Lemon Juice Brightens the flavors.

Method
 

Preparation
  1. Heat a large 5-7 quart Dutch oven over medium heat. Pour in the extra virgin olive oil.
  2. Add the cauliflower florets, ground coriander, and cumin. Season with a pinch of salt and black pepper. Cook until golden-brown and soft, about 10 minutes.
  3. Toss in the chopped onion, carrot, and minced garlic. Sauté until the onion is translucent, about 4-5 minutes.
Cooking
  1. Add red lentils and 5 cups of vegetable stock to the pot. Add crushed red pepper flakes if desired. Bring to a gentle boil.
  2. Once boiling, reduce the heat to low and cover the pot. Simmer gently for 20 minutes.
  3. Remove from heat, stir in lemon juice and non-dairy butter. Blend the soup until smooth. Adjust with remaining stock for desired texture.
Serving
  1. Ladle warm soup into bowls. Drizzle with olive oil, sprinkle with chives, and serve with crusty bread.

Notes

This soup freezes well. Feel free to experiment with spices or add greens for extra nutrition.