Indian Lentil Cauliflower Soup Recipes

Steps:

• 1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, until translucent. 2. Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant. 3. Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. 4. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted. 5. Ladle the soup into bowls and top with cilantro, if desired.

Steps:

• Heat 2 tablespoons oil in a large saucepan over low heat and cook onion, stirring frequently, until soft and translucent about 10 minutes. Add ginger, garlic, coriander, cumin, and turmeric and cook, stirring continuously, for 2 minutes. Stir in lentils and pour in vegetable stock. Bring to a boil, reduce heat, cover, and simmer gently for 10 minutes.
• Meanwhile, heat the remaining 1 tablespoon oil in a skillet over medium heat and cook cauliflower until lightly browned, 2 to 3 minutes.
• Stir cauliflower, coconut milk, and carrot into the lentil mixture. Bring the curry back to a gentle simmer and cook until vegetables are tender, about 10 minutes. Stir in green beans and cook for an additional 3 to 4 minutes.
• Stir 3 tablespoons cilantro and lemon juice into the curry. Season with salt and pepper. Spoon onto a warmed serving dish and garnish with cilantro sprig.

Steps:

• Rinse the beans or lentils.
• Bring to a boil with the stock, turmeric, Cayenne, cumin, cardamom and curry/bay leaves.
• Let simmer until the beans or lentils are very soft (ca 30 minutes).
• If using bay leaves, remove them now. Curry leaves can be left in the soup.
• Run the soup quickly in a blender to a not too smooth consistency (or mash the lentils/beans with a ladle).
• Sautee the garlic and mustard seeds lightly in the fat and add to the soup.
• Let simmer for another 5 minutes.
• Add salt, pepper and squeezed lemon to taste.
• Serve hot with pita or paratha bread.

Steps:

• Put the potato, cauliflower, and onion in a large sauce pot with the oil and 3 tablespoons of water.
• Heat until hot and bubbling, then cover and turn the heat down. Cook for about ten minutes.
• Add the garlic, ginger, and spices. Stir well and cook for another two minutes, stirring occasionally. Pour in the vegetable stock and season well.
• Bring to a boil then cover and simmer for about 20 minutes.
• Stir in the yogurt, adjust seasonings again if needed. Serve with cilantro.

Steps:

• In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until translucent.
• Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.
• Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.
• Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.

Steps:

• Heat olive oil over medium heat.
• Add onion, carrots and celery. Cook for 3-4 minutes or until softened.
• Add garlic, cumin and tumeric and cook until fragrant, about 30 seconds.
• Add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked.
• Using a potato masher, break up about half the soup. Add cauliflower and cook for 8 minutes or until tender.
• Stir in fresh parsley and pepper.
• Garnish with fresh chives.

Steps:

• Combine cumin seed, turmeric, ground cumin, and coriander in the bottom of a heavy 6- to 8-quart stockpot. Cook over medium heat until fragrant, about 30 seconds. Add olive oil, followed by onion and garlic; cook until onion begins to soften and garlic is fragrant, about 5 minutes. Stir in vegetable broth, tomatoes, lentils, salt, and white pepper.
• Bring mixture to a boil over high heat. Reduce heat and let simmer for 30 minutes. Taste and adjust seasonings. Continue to simmer until lentils are cooked through and tender, about 1 hour.