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  • Serves 6
  • 60 minutes
  • Difficulty Easy
  • 20 Ingredients

28 Comments

A yummy lunch – it lasts the week in the fridge, and freeze half too


Ingredients (serves 6)

  • 1 head cauliflower, cut into small florets
  • 2 tbs ghee, melted
  • 750ml vege stock
  • 750ml water
  • 210g red lentils, rinsed
  • 1 large brown onion, finely chopped
  • 4 garlic cloves crushed
  • 3cm piece fresh ginger, finely grated
  • 3 tsp ground tumeric
  • 1 fresh red chilli (whichever kind you like), chopped
  • Greek Yoghurt, Naan Bread and fresh corriander to serve
  • Next lot of ingredients are for the Tarka
  • 2 tbs ghee
  • 1 tsp cumin seeds
  • 1 tsp black mustard seeds
  • 12-14 fresh curry leaves
  • 1 large brown onion, quartered, thinly sliced cross ways
  • 2 garlic cloves, crushed
  • 1 long fresh red chilli, sliced
  • 1 lemon, rind finely grated, juiced

Method

  1. Preheat oven to 220c/200c fan forced. Line a baking tray with baking paper. Place cauliflower on prepared tray. Drizzle with ghee, season. Toss to coat. Roast for 20-25 minutes or until edges turn brown
  2. Meanwhile, place the stock and water in a saucepan over high heat. Add lentils. Bring to the boil. Skim and discard foam. Stir in onion, garlic, ginger, turmeric and chilli. Season. Simmer, stirring occasionally for 30-35 minutes or until lentils break down
  3. Remove from heat and add roasted cauliflower. Blend with a hand held mixer until smooth
  4. For the tarka, heat ghee in a frying pan over medium heat. Add cumin, mustard seeds and cook, stirring for 1 minute or until aromatic. Add curry leaves, cook for 30 seconds or until aromatic (care - will spit). Add onion and cook, stirring for 4-5 minutes until golden. Add garlic, chilli and rind and cook, stirring for 2 minutes or until aromatic. Reserve a third cup of mixture. Add the remaining tarka mix and 2 tbs lemon juice to the cauliflower mixture. Cook stirring for 2-3 minutes or until warmed through. Season well.
  5. Ladle soup among bowls. Top with reserved tarka mix. Serve with yoghurt and naan.

Notes

cook in a pressure cooker or slow cooker if you prefer, it is just important to ensure the lentils are mushy, or it tasted yuck!

  • This is my next cauliflower soup. Thanks for sharing

    Reply

  • Wow, different recipe but full of yummy ingredients

    Reply

  • An interesting and creative recipe to try; thanks!.

    Reply

  • I love dhal

    Reply

  • This recipe is so tasty!

    Reply

  • It looks really great! Thanks so much for sharing this!

    Reply

  • I love new and different soup recipes. Might have to give this one a try.

    Reply

  • This was awesome! I must say I wasn’t expecting it to work so well considering the amount of different spices and stuff. :) Thank you!

    Reply

  • Different kind of soup, great to try new things :)

    Reply

  • I love a new recipe for a soup, this one I’ll have to try out. Thanks!

    Reply

  • I love reading real, from scratch recipes (as in no sauces and bases from packets). This sounds amazing too, can’t wait to try it!

    Reply

  • just made this…its come out so lovely…thankuuuu


    • how cool – so glad to hear it…. there is a really good frozen naan that goes perfectly with it in a green and white packet… xxx

    Reply

  • My mum would adore this! I am going to make it for her

    Reply

  • A very tasty twist on Caulifloer soup,love the ingredients!

    Reply

  • Thanks for a great winter warming dinner.

    Reply

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