Lentil Soup With Cauliflower And Cheese Recipes

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CAULIFLOWER-AND-LENTIL STEW WITH ONION RELISH



Cauliflower-and-Lentil Stew with Onion Relish image

This fresh take on lentil stew combines the warming spices of garam masala, ginger, and fire-roasted tomatoes with cauliflower, red lentils, and baby kale. A zesty onion relish brightens up this vegan bowl that will keep bellies warm and full on a chilly night.

Provided by Lauryn Tyrell

Time 45m

Number Of Ingredients 10

1 red onion, finely chopped (about 1 1/4 cups) and divided
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced fresh ginger (from a 2-inch piece)
Kosher salt and freshly ground pepper
1 teaspoon garam masala or berbere spice blend
1 cup red lentils, rinsed and picked through
4 cups cauliflower florets, cut into bite-size pieces (from 1/2 head)
1 can (14.5 ounces) diced fire-roasted tomatoes
3 cups packed baby kale
1/2 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice

Steps:

  • Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
  • Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
  • Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.

LENTIL CAULIFLOWER SOUP



Lentil Cauliflower Soup image

Make and share this Lentil Cauliflower Soup recipe from Food.com.

Provided by Veggie Girl.

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon turmeric
4 cups chicken broth
1/2 cup green lentil, rinsed well
1 1/2 cups cauliflower, chopped into small florets
2 tablespoons fresh parsley
pepper

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.

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