Indian Lentil-Cauliflower Soup

by Joanna

Here I am, back at it with the soups.  What can I say?  I love a good soup, largely because they freeze well and when I’m in a pinch, or don’t feel like cooking, I can hit “defrost” on my micro and *POOF* - dinner is done.

Below is my second favorite soup.  It’s both hearty and flavorful.  It just happens to come from the same author my favorite soup, Soul-Southing African Peanut Stew.  The main ingredients are cauliflower, red lentils, and curry powder.  Curry powder is a blend of spices.  Alton Brown has a recipe for curry powder, of which turmeric is the main ingredient.  But I digress.  On to the recipe:

Indian Lentil-Cauliflower Soup


Serves 4

  • 1 tablespoon coconut oil or other oil
  • 1 yellow onion, diced
  • 2 large cloves garlic, minced
  • 1 tablespoon minced peeled fresh ginger
  • 1-2 tablespoons curry powder, to taste
  • 1 ½ teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 6 cups vegetable broth
  • 1 cup uncooked red lentils, rinsed and drained (I used green lentils)
  • 1 medium cauliflower, chopped into bite-size florets
  • 1 medium sweet potato, peeled and diced
  • 2 large handfuls baby spinach
  • ¾ teaspoon salt
  • freshly ground pepper
  • chopped cilantro for serving



  1. In a large saucepan, heat the oil over medium heat. Add the onion, garlic and sauté for 5-6 minutes, until translucent.
  2. Stir in the ginger, curry powder, coriander, and cumin and sauté for 2 minutes, until fragrant.
  3. Add the broth and 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.

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