Curried lentil and cauliflower soup
2 Feb 2023
by Wholeness
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Background
This curried lentil and cauliflower soup is healthy, fragrant and hearty, that’s perfect on cold winter days. It’s vegan and gluten-free too. Serve it with rice or flat bread.
Ingredients
- 1 large onion
- 2 garlic cloves
- 1 Tbsp oil
- 2.5 cm piece of ginger
- 2 cm piece of turmeric
- 1 teaspoon mustard seeds
- 1 teaspoon coriander seeds
- 1 teaspoon cumin seeds
- 1 teaspoon chilli flakes
- 1 teaspoon of garam masala
- 1 bay leaf
- 1 piece of cinnamon
- 1 large carrot, chopped
- 1 cup red lentils
- 2 cups of chopped cauliflower florets
- 1 tin of plum tomatoes
- Salt and pepper
Instructions
- Thinly sliced the onion, then chop the garlic, ginger and turmeric root.
- Heat the oil in a saucepan, then fry the onions for about five minutes, until softened. Add the garlic, ginger and turmeric, stir for a minute or so, then add the chopped carrot and garam masala.
- Add the lentils. Stir for a minute, then add about 500 mL of water. Season with salt and pepper. Bring to the boil, and cook for about 10 minutes, then add the cauliflower and tomatoes and cook for another 10 to 15 minutes. You might need to add more water, if it’s too thick.
- Remove the bay leaf and cinnamon, then purée the soup with a stick blender - it can be textured or smooth. Alternatively, just mash it with a mash potato masher, if you prefer a more rustic version. Serve with a drop of lemon juice.
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Categories
- Meal Type: - Budget - Everyday - Lunch - One Pot - Quick & Easy - Soup - Supper
- Cuisines: - Indian
- Occasions: - Bonfire Night - Parties
- Ingredients: - Lentils
- Health and Diet: - Dairy Free - Detox - Diabetic - Egg Free - Gluten Free - Healthy - High Fibre - Low Calorie - Low Carb - Low Cholestrol - Low Fat - Low GI - Nut Free - Vegan
- Skill Levels: - Easy
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