I love cauliflower. I love it roasted, riced, and now “souped.” I also love the nutritional power of lentils. Combining lentils and cauliflower for this hearty soup has certainly proven to be a successful coupling! Soup is comfort food for many reasons; warm, nutritional, and delicious. Whether you have it as an entrée or accompaniment, this red lentil, and cauliflower soup is a winner through and through. So as they say… soup’s on!
- 2 tablespoons of olive oil
- 2 onions, chopped
- 3 cloves of garlic, minced
- 2 carrots, peeled and chopped
- 2 stalks of celery, chopped
- 1/2 red bell pepper, chopped
- 1 cup of dry red lentils, rinsed and drained
- 1 teaspoon of cumin
- 1 teaspoon of turmeric
- 1 bay leaf
- 6 cups of vegetable broth
- 4 cups of cauliflower florets
- 2 teaspoon of kosher salt
- 1/4 teaspoon of black pepper
- Heat oil in a large stockpot over medium heat. Add onions and garlic; sauté for about 5-7 minutes, until soft and translucent.
- Stir in carrots, celery, red bell pepper, lentils, cumin, turmeric, and bay leaf. Add vegetable broth and bring to a boil.
- Reduce heat and simmer, partially covered for 30 minutes or until lentils are nearly tender, stirring occasionally.
- Add cauliflower, salt, and pepper, and simmer for an additional 15 minutes.
- Remove from heat and cool. Remove bay leaf.
- In a blender or food processor fitted with a metal blade, process soup in batches, until smooth. If the soup is thick, thin it by adding a little water or broth. Adjust seasonings to taste. Garnish with chopped red bell pepper.
*Notes: This soup freezes well.