Eat More Soup!

I realize we are getting to the end of soup season in Colorado. But, I’m sure there is one more snow storm left in the system … so run out and get these ingredients so that you can hunker down and make some soup (if and when the snow finally comes). And if it doesn’t snow, make some anyway. I just had some leftovers for lunch, cold, and it was still very tasty.

Curried Lentil and Cauliflower Soup

Course Soup
Cuisine Indian
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 -6

Ingredients

  • 1/2 head of cauliflower cleaned and cut into florets
  • 1 tbsp olive oil
  • 1 tsp fine sea salt
  • 1 cup red lentils
  • 1 onion minced
  • 1 stalk celery minced
  • 4 cups vegetable stock
  • 2 cups water
  • 2 organic cinnamon sticks
  • 1-2 organic bay leaves dried
  • 2 tsp organic turmeric
  • 1 tsp organic ground cayenne
  • 1 tsp organic ground cumin
  • 1 tsp fine sea salt
  • 1/2 tsp organic ground black pepper
  • dash Cholula sauce

Instructions

  1. Toss the cauliflower with olive oil, sprinkle with sea salt and roast in oven at 425°F for 30 minutes.
  2. Meanwhile, saute the onion and celery in olive oil until the onions are translucent (about 5 minutes).
  3. Add lentils and saute for 2 minutes.
  4. Add chicken stock, bay leaves, cinnamon sticks, and bring to a boil.
  5. Reduce heat and simmer for 20 minutes.
  6. Remove and discard cinnamon sticks and bay leaves. Add turmeric, cayenne, and cumin.
  7. Add roasted cauliflower to the lentils, along with water and blend together either with an immersion blender, or in small batches in a blender … (make sure soup is cool, don’t burn yourself!) I think this soup is better after it sits for a bit to let the flavors meld together.
  8. Return soup to pot and heat.
  9. Season to taste with salt and pepper.
  10. Top with a dash of Cholula hot sauce (and a spash of chimichurri sauce if you are so inclined) before serving.

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