Indian Lentil Cauliflower Soup Recipes

Steps:

• 1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, until translucent. 2. Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant. 3. Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. 4. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted. 5. Ladle the soup into bowls and top with cilantro, if desired.

Steps:

• Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
• Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.

Steps:

• In a large saucepan, heat the oil over medium heat. Add the onion, saute for 5 minutes. Add garlic, saute for another minute, until translucent.
• Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and saute for 2 more minutes, until fragrant.
• Add the broth and red lentils and stir to combine. Bring the mixture to a slow boil, then reduce the heat and simmer for 5 minutes more.
• Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.

Steps:

• In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until translucent.
• Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.
• Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.
• Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.

Steps:

• Heat olive oil over medium heat.
• Add onion, carrots and celery. Cook for 3-4 minutes or until softened.
• Add garlic, cumin and tumeric and cook until fragrant, about 30 seconds.
• Add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked.
• Using a potato masher, break up about half the soup. Add cauliflower and cook for 8 minutes or until tender.
• Stir in fresh parsley and pepper.
• Garnish with fresh chives.