Cauliflower Red Lentil Soup

  • serves 0

A gorgeous and hearty soup that is great on its own, or served over rice. Recipe from La Dolce Vegan: Vegan Livin' Made Easy, published by Arsenal Pulp Press.

87 Ratings
Directions for: Cauliflower Red Lentil Soup


1 medium onion, chopped

1 Tbsp fresh ginger, grated

1 Tbsp olive oil

4 clove garlic, minced

1 tsp cumin seeds

½ tsp red pepper flakes

1 tsp ground turmeric

2 ½ cup vegetable stock

2 cup cauliflower, cut into bite-sized pieces

2 medium tomatoes, chopped

1 cup dried red lentils

¼ cup fresh cilantro, minced

½ tsp salt


1. In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking. Add the stock, cauliflower, tomatoes, and lentils.

2. Bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 minutes or until veggies and lentils are cooked.

3. Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving. Makes 2 large or 4 small servings.

See more: Soup, Side, Vegan, Vegetables, Vegetarian, Winter, Lunch, Dinner

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