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–+ servings

Indian-Spiced Cauliflower and Red Lentil Soup

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Rett Soup
Kategori Indian
serveringsstørrelse 4 people

Ingredienser
  

  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground coriander
  • 1 medium head cauliflower, cut into florets
  • 1 cup red lentils, rinsed
  • 1 can (14.5 oz) no-salt-added diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 2 tablespoons chopped fresh cilantro
  • 1 lemon, cut into wedges

fremgangsmåte
 

  • 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, ginger, cumin, turmeric, and coriander. Cook for 1 minute until the spices smell fragrant.
  • Add the cauliflower florets, red lentils, diced tomatoes with their juice, and vegetable broth. Stir to combine.
  • Bring the mixture 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.
  • Use an immersion blender to partially blend the soup, leaving some chunks for texture. Stir well.
  • Ladle into bowls and top with chopped cilantro. Serve with lemon wedges on the side.

merknader

For a thicker soup, let it sit for 10 minutes after blending before serving. Leftovers store well in the fridge for up to 3 days and reheat easily on the stove with a splash of broth to loosen the texture. Skip the cilantro if you prefer a milder finish.
Course: Soup
Cuisine: Indian
Equipment: Large Pot, Immersion Blender, Wooden Spoon