What are the best lentils for soup?

The best lentils for soup include red and brown lentils as these both burst when cooked. Firmer lentils, like black or French, will hold their shape when cooked and are better for salads.

Can I make lentil soup ahead of time?

Yes, lentil soup (like all soups) tastes best the next day! Try making this soup, cooling to room temperature and then refrigerating overnight. The next day you'll have a super flavor soup!

Do I need to add water or broth when reheating lentil soup?

Lentils may absorb the broth the longer the soup sits so you should add some water or broth to adjust the consistency when reheating.

Can I use an immersion blender for this lentil soup?

Yes, you can grind up some of the vegetables and lentils in this soup using an immersion blender. Just be sure not to over blend the soup as you want a coarse, not smooth consistency.

Cauliflower Lentil Soup - The Real Recipes

Description

Nourishing and simple Cauliflower Lentil Soup is a perfect vegan and gluten-free one-pan meal, packed with bold flavors and lots of fresh vegetables. It also cooks quickly, making it perfect for a busy weeknight meal.

Ingredients

Units Scale

2 Tbsp. olive oil
1 medium onion, diced
4 medium carrots, chopped
3 medium celery stalks, chopped
1 lb. cauliflower florets (from a small or medium cauliflower), about 4 cups
1/2 tsp. table salt, plus more for taste
3 garlic cloves, minced
1 Tbsp. tomato paste
1 1/2 tsp. garam masala *see note
1 cup red lentils, rinsed and sorted
6 cups vegetable broth, preferably reduced sodium (or 4 cups broth and 2 cups water)
chopped scallions or parsley, for garnish

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Instructions

Heat oil in a large Dutch oven or heavy-bottom pot over medium heat. Add the onions, carrots, celery and cauliflower and cook, stirring occasionally, until slightly tender. Be sure the vegetables do not get too browned. Sprinkle with salt and stir.
Use a wooden spoon to move the vegetables to the side of the pot and add the garlic, tomato paste and garam masala. Cook, stirring gently, until fragrant, about 1 minutes. Stir the vegetables into the tomato mixture and continue to cook, until well coated and slightly browned, another 2 minutes.
Add the lentils and stir to coat. Pour in the broth and bring to a boil. Reduce heat to maintain a low simmer and cook, covered, until the lentils burst and the vegetables are very tender, about 15 minutes.
Mash some of the soup with a potato masher or use an immersion blender, being careful not to puree the entire soup (you want to just break down some of the lentils and vegetables to thicken the soup). Adjust the seasoning with more salt, if desired, and serve hot garnished with scallions or parsley.

Notes

If you don’t want to use garam masala, try instead using 3/4 teaspoon each ground cumin and coriander. You could change the flavor profile and instead use Italian seasoning, dried oregano, garlic powder and onion powder. Just be sure not to use more than about 2 teaspoons of herbs and spices or it may overwhelm the soup.
Let the soup cool to room temperature before transferring to an airtight container. You can store leftovers for up to 4 days in the refrigerator or freeze up to 3 months.
When reheating leftovers, you may need to add a bit more broth or water to adjust the consistency. Reheat in a pot and bring to a boil.
If you want to use a full large or medium head of cauliflower, try increase the broth to 8 cups.
You can use frozen cauliflower florets for this recipe, if desired.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: soups
Method: Simmering
Cuisine: American