Curried Cauliflower and Lentil Soup

Name: Curried Cauliflower and Lentil Soup
Cook time: 25 min
Yield: 4 servings
Ingredients: 15 ml neutral oil; 2 g brown mustard seeds; 150 g yellow onion finely chopped; 6 g fresh curry leaves; 3 count garlic cloves minced; 10 g fresh ginger peeled and grated; 6 g ground coriander; 2 g ground cumin; 1 g ground turmeric; 0.5 g red chili flakes; 500 g cauliflower florets cut into 3 cm florets; 180 g red lentils rinsed; 900 ml vegetable stock; 300 ml water; 8 g fine salt; 1 g black pepper freshly ground; 200 ml coconut milk; 15 ml lemon juice freshly squeezed; 8 g cilantro leaves chopped

This soup cooks cauliflower and red lentils with sautéed aromatics and curry spices until very soft, then blends them smooth with coconut milk and a little lemon. It is finished with cilantro and served hot as a main bowl.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

15 ml neutral oil
2 g brown mustard seeds
150 g yellow onion finely chopped
6 g fresh curry leaves
3 count garlic cloves minced
10 g fresh ginger peeled and grated
6 g ground coriander
2 g ground cumin
1 g ground turmeric
0.5 g red chili flakes
500 g cauliflower florets cut into 3 cm florets
180 g red lentils rinsed
900 ml vegetable stock
300 ml water
8 g fine salt
1 g black pepper freshly ground
200 ml coconut milk
15 ml lemon juice freshly squeezed
8 g cilantro leaves chopped

Instructions

Set a large pot over medium heat. Add 15 ml oil, then add 2 g brown mustard seeds and cook until they start to pop. Add 150 g onion and cook, stirring often, until softened and translucent but not browned. Stir in 6 g curry leaves and cook for 20 seconds. The onion looks glossy and softened, and the mustard seeds have popped.
Add 3 garlic cloves and 10 g ginger and cook for 30 seconds. Stir in 6 g ground coriander, 2 g cumin, 1 g turmeric, and 0.5 g red chili flakes, and cook just until fragrant. The spices smell aromatic and no longer raw.
Add 500 g cauliflower florets, 180 g red lentils, 900 ml vegetable stock, 300 ml water, 8 g salt, and 1 g black pepper. Bring to a boil, then reduce to a steady simmer, cover partially, and cook until the cauliflower and lentils are very tender. The cauliflower crushes easily with a spoon and the lentils are fully soft.
Remove the pot from the heat and blend until smooth with an immersion blender, or carefully blend in batches in a countertop blender and return the soup to the pot. The soup is smooth, creamy, and free of hard cauliflower pieces.
Stir in 200 ml coconut milk and 15 ml lemon juice. Taste and adjust with a little more salt only if needed, then warm gently over low heat without boiling. The soup is hot through and tastes balanced.
Ladle into bowls and finish with 8 g cilantro. Each bowl has a fresh herb garnish on top.