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Indian Spiced Cauliflower and Red Lentil Soup
Print Recipe
Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife
  • Immersion blender

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon chili powder
  • 1 medium head cauliflower, cut into small florets
  • 1 cup red lentils, rinsed
  • 5 cups vegetable broth
  • 1 can (14 oz) diced tomatoes
  • Salt and black pepper to taste
  • Fresh cilantro, chopped, for garnish

Instructions
 

  • Heat the olive oil in a large pot over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the cumin, turmeric, garam masala, and chili powder. Stir for 30 seconds to toast the spices.
  • Add the cauliflower florets, red lentils, vegetable broth, and diced tomatoes. Season with salt and black pepper.
  • Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20 minutes until the lentils are soft and the cauliflower is tender.
  • Remove the pot from the heat. Use an immersion blender to partially puree the soup for a thicker texture, leaving some chunks intact.
  • Ladle into bowls and top with chopped cilantro before serving.

Notes

Make the soup a day ahead so the spices have time to meld. It thickens as it sits, so add a splash of broth when reheating. Skip the blender if you prefer a chunkier version, and taste before adding extra salt since the broth and tomatoes already carry seasoning.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Cutting board, Knife, Immersion blender