Prep 45 mins
Cook 2 hrs
This is an adaptation of a recipe originally published in "I Like Food, Food Tastes Good: In the Kitchen with Your Favorite Bands". It's a delicious curried lentil and cauliflower soup that's filling and incredibly nutritious, and it keeps beautifully for days! You can even make it ahead and freeze it. WARNING: IF YOU FOLLOW THIS RECIPE TO THE LETTER, IT IS EXTREMELY SPICY! PLEASE PLAN ACCORDINGLY!
- 1⁄4 cup extra virgin olive oil
- 1 large onion (dice half and chop the other half)
- kosher salt, to taste
- black pepper, to taste
- 1 -2 teaspoon crushed red pepper flakes
- 3 large celery ribs, chopped
- 3 carrots, chopped
- 2 garlic cloves (minced)
- 1 cup chopped cauliflower
- 2 teaspoons curry powder
- 1 teaspoon cumin
- 16 ounces dry lentils
- 1 (14 1/2 ounce) can vegetable broth
- 2 (14 1/2 ounce) cans diced tomatoes with juice
- 8 cups water
- 2 teaspoons cayenne pepper
- Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions, salt, pepper, and crushed red pepper, cover and simmer for 6 minutes, or until onions are clear and soft.
- (If using the crockpot, you would now transfer the onion mixture to your crockpot, add all other dry and liquid ingredients and give it a good stir, and cook on LOW for 8 hours until the lentils are soft. If using the stovetop, please continue to step 3.).
- Add celery, carrots, garlic, cauliflower, curry, and cumin, and stir. Cover and let simmer for 10 minutes, stirring occasionally.
- Stir in lentils, vegetable broth and tomatoes. Cover and let simmer for another 10 minutes, stirring occasionally.
- Add 8 cups of water and increase to high heat, and leave uncovered until it begins to boil.
- When the soup comes to a boil, reduce heat and add cayenne pepper. Let simmer for at least 2 hours, or until lentils are soft.
This soup was all heat, which I love, but no FLAVOR. I followed the recipe exactly and was very disappointed. I had to doctor it up so that it will be eaten and not thrown out. I added bay leaf, ginger, garam masala, some beef bouillon and reheated. I also added fresh sauteed cilantro and spinach. Much better!
We really liked this soup. Made as directed with just a tad more spice than directed. Very good, and freezes really well. I used a stick blender and pulsed it several times to vary the texture a little. Thanks for sharing!
Loved the recipe. I added 2 onions, 2T. Crushed red pepper flakes, 4 carrots and a half a peeled, chopped yam. I also used beef broth instead of vegitable broth. Husband like it...surprise. Thanks, Harlan