Ingredients
Equipment
Method
Step 1: Prep Your Ingredients
- Rinse the red lentils under cold water until clear. Chop cauliflower into florets, finely dice onion, mince garlic, and grate fresh ginger.
Step 2: Toast the Spices
- Heat 2 tablespoons olive oil in a large pot over medium heat. Add cumin seeds and toast for about 1 minute until fragrant.
Step 3: Sauté the Aromatics
- Add chopped onion and sauté for 4-5 minutes until translucent and slightly golden. Stir in garlic and ginger, cooking for 1-2 minutes.
Step 4: Add Spices and Cauliflower
- Sprinkle turmeric powder and coriander powder, stirring constantly. Add cauliflower florets and toss to combine allowing spices to infuse.
Step 5: Combine Lentils and Broth
- Add rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to simmer and cover. Cook 20-25 minutes until lentils and cauliflower are tender.
Step 6: Incorporate Coconut Milk and Simmer
- Uncover pot, pour in coconut milk, stir to combine, and simmer an additional 5 minutes to thicken and mellow spices.
Step 7: Season and Finish
- Season soup with salt and pepper to taste. Stir in fresh lime juice. Optionally, use an immersion blender to puree soup for a smoother texture.
Step 8: Garnish and Serve
- Ladle soup into bowls, garnish with chopped fresh cilantro, and serve immediately. Pairs well with warm naan or crusty bread.
Notes
- Rinse lentils thoroughly to avoid gritty texture and reduce foam during cooking.
- For extra flavor, add a cinnamon stick or cardamom pods while simmering, removing before serving.
- Add a pinch of cayenne pepper or diced green chili for heat if desired.
- Lime juice added at the end brightens and balances the soup's richness perfectly.
- Do not overcook cauliflower; it should be tender but still hold shape to avoid mushiness.