Description
A creamy, protein-packed bowl of comfort that makes for a perfect healthy weeknight dinner. This velvety soup combines roasted cauliflower with earthy red lentils, seasoned with turmeric and cumin for a deep, aromatic flavor profile. Naturally gluten-free and vegan, this recipe is a nutrient-dense meal prep staple that comes together in under 40 minutes. It is the ultimate bowl-licking delight for those who enjoy wholesome, plant-based comfort food.
Ingredients
1 head of cauliflower, cut into small florets
1 cup dried red lentils, rinsed
1 large onion, diced
3 cloves garlic, minced
1 tsp ground turmeric
1 tsp ground cumin
4 cups vegetable broth
1 tbsp olive oil
1/2 cup coconut milk
Salt and black pepper to taste
Fresh cilantro for garnish
Instructions
Heat the olive oil in your pot over medium heat and sauté the onion for 5 minutes until translucent.
Stir in the garlic, turmeric, and cumin and cook for 1 minute until fragrant.
Add the cauliflower florets and stir to coat them in the spice mixture.
Pour in the vegetable broth and the rinsed red lentils, then bring to a boil.
Reduce heat to low, cover, and simmer for 15-20 minutes until lentils and cauliflower are tender.
Use an immersion blender to blend the soup until smooth.
Stir in the coconut milk for a creamy finish.
Season with salt and pepper to taste and serve hot topped with fresh cilantro.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. The flavor improves the next day. This soup freezes well for up to 3 months; cool completely before transferring to freezer-safe bags. For a chunkier texture, blend only half of the soup and leave the rest with whole florets.
- Prep Time: 10
- Cook Time: 25
- Category: Dinner
- Method: Stovetop
- Cuisine: Contemporary
Nutrition
- Serving Size: 1 bowl
- Calories: 240
- Sugar: 4g
- Sodium: 650mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg