Red Lentil And Cauliflower Soup Recipe

Name: Red Lentil And Cauliflower Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Olive Oil; 1 Tablespoon Butter; 1 whole Medium Onion, Chopped; 3 cloves Medium-size Garlic, Minced; 1 whole Jalapeno Pepper, Seeded And Finely Chopped; 2 teaspoons Fresh Ginger, Peeled And Grated; 1 teaspoon Ground Cumin; 1 teaspoon Ground Coriander; 2 teaspoons Curry Powder; 1 teaspoon Turmeric; 1/2 teaspoons Salt; 1 can (398ml Size) Diced Tomatoes; 8 cups Chicken Or Vegetable Broth; 1 cup Dry Red Lentils, Rinsed; 3 cups Cauliflower Florets, Chopped; 2 Tablespoons Lemon Juice; Freshly Ground Pepper, to taste; 1/4 cups Fresh Cilantro, Washed And Chopped

Servings: persons

1 Tablespoon Olive Oil
1 Tablespoon Butter
1 whole Medium Onion, Chopped
3 cloves Medium-size Garlic, Minced
1 whole Jalapeno Pepper, Seeded And Finely Chopped
2 teaspoons Fresh Ginger, Peeled And Grated
1 teaspoon Ground Cumin
1 teaspoon Ground Coriander
2 teaspoons Curry Powder
1 teaspoon Turmeric
1/2 teaspoons Salt
1 can (398ml Size) Diced Tomatoes
8 cups Chicken Or Vegetable Broth
1 cup Dry Red Lentils, Rinsed
3 cups Cauliflower Florets, Chopped
2 Tablespoons Lemon Juice
Freshly Ground Pepper, to taste
1/4 cups Fresh Cilantro, Washed And Chopped

1
Heat the oil and the butter together in a large saucepan over medium heat. Add the onions and cook them, stirring a few times until they begin to get translucent. Then add the minced garlic, jalapeno and grated ginger. Cook, stirring occasionally, until softened. This will take about a couple of minutes. Add the cumin, coriander, curry, turmeric and salt and cook stirring until the spices are fragrant, about 1 minute.
2
Add the canned diced tomatoes and their juices, chicken (or vegetable) broth, lentils and chopped cauliflower florets. Bring to a boil and then lower the heat to a simmer and simmer the soup for about 25 minutes, stirring often so that the lentils don't stick to the bottom of the saucepan. When the cauliflower and lentils are well cooked, add the freshly squeezed lemon juice and the freshly ground pepper.
3
Transfer the soup in batches to a blender and puree until smooth (since it's hot, make sure that you don't overfill the blender-that's why you should do it in small batches). Pour the pureed soup back into the saucepan and, if desired, you can adjust the consistency of the soup with more broth or water.
4
Garnish the soup with the chopped cilantro.

1006

kcal

Calories

Fat

Carbs

159

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 Tablespoon Olive Oil, 1 Tablespoon Butter, 1 whole Medium Onion, Chopped, 3 cloves Medium-size Garlic, Minced, and more.

Yes, Red Lentil And Cauliflower Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red Lentil And Cauliflower Soup

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