photo w cilantro, drizzle of chili oil, yogurt
another photo w sour cream, cheddar, green onion

Smoky Red Lentil Cauliflower Soup

This one pot soup began as a loaded baked potato soup of sorts and while it’s not that, it does benefit from green onions, sour cream, and shredded cheddar cheese sprinkled on top. Consider making a double batch as it freezes well in an airtight container for at least 3 months.

Makes 4 - 6 servings

1 cup red lentils
1 medium cauliflower with leaves on (about 2 pounds), cut into bite-sized florets and core and leaves thinly sliced
4 tablespoons extra-virgin olive oil
2 tablespoons unsalted dairy or nondairy butter or ghee
1 yellow onion, chopped
2 garlic cloves, chopped
1 teaspoon ground coriander
small pinch nutmeg
Salt and freshly ground black pepper
2-3 teaspoons lemon juice
Optional garnishes: sliced green onions, chopped cilantro, chili oil, yogurt or sour cream, cheddar cheese

1. Preheat the oven to 425. Pour the lentils onto a white surface, like a plate, and sift through them removing any debris. Rinse and drain the lentils and set aside.

2. Place the cauliflower leaves on a rimmed baking sheet, toss with a tablespoon of the olive oil and season with salt and pepper then lay them out in an even layer. Roast on the top or middle oven rack, stirring and rotating the pan halfway through, until the leaves start to turn brown around the edges, about 8-10 minutes.

3. Place the cauliflower florets and core pieces on a second rimmed baking sheet (if you only have one baking sheet, do this in batches), toss with the remaining olive oil and season with salt and pepper, then lay them out in an even layer. Roast on the top or middle oven rack, stirring and rotating the pan half way through, until they’re browned and tender, about 25 to 30 minutes.

4. While the cauliflower is in the oven, cook the onion. In a large heavy pot, melt the butter over medium heat. Add the onion and garlic and cook, stirring frequently until the onion is soft and translucent 6-8 minutes. Turn off the heat.

5. Reserve a handful of the cauliflower florets and leaves for garnish and transfer the rest cooked cauliflower to the pot. Add 4 cups of water, the lentils, a generous pinch of salt, pepper and smoked paprika. Bring to a boil over high then reduce the heat to low, cover and simmer until the lentils are soft, about 7 to 10 minutes.

6. Use an immersion blender or work in batches in a traditional blender and blend on high speed until the soup until smooth. If the soup is too thick, add water and if it’s too thin, simmer, uncovered, for 5 to 10 minutes to reduce slightly. (The soup will also thicken as it cools.) Season to taste with lemon juice and more smoked paprika, salt, and pepper if you like.

7. Serve topped with reserved cauliflower and any other preferred garnishes.