Indian Lentil Cauliflower Soup Recipes

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INDIAN LENTIL-CAULIFLOWER SOUP FROM OH SHE GLOWS RECIPE - (3.7/5)



Indian Lentil-Cauliflower Soup from Oh She Glows Recipe - (3.7/5) image

Provided by Steve-3

Number Of Ingredients 15

1 tablespoon coconut 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 1/2 teaspoons ground coriander
1 teaspoon ground cumin
6 cups vegetable broth
1 cup uncooked red lentils, rinsed and drained
1 medium cauliflower, chopped into bite-size florets
1 medium sweet potato, peeled and diced
2 large handfuls baby spinach
3/4 teaspoon fine grain sea salt, or to taste
Freshly ground black pepper
Chopped fresh cilantro, for serving (optional)

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.

LENTIL CAULIFLOWER SOUP



Lentil Cauliflower Soup image

Make and share this Lentil Cauliflower Soup recipe from Food.com.

Provided by Veggie Girl.

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon turmeric
4 cups chicken broth
1/2 cup green lentil, rinsed well
1 1/2 cups cauliflower, chopped into small florets
2 tablespoons fresh parsley
pepper

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.

INDIAN LENTIL SOUP



Indian Lentil Soup image

An Indian-inspired lentil soup that is flavorful and easy.

Provided by Anonymous

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h55m

Yield 6

Number Of Ingredients 12

1 tablespoon cumin seed
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon ground coriander
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, finely minced
4 (14 ounce) cans vegetable broth
1 (14.5 ounce) can petite diced tomatoes
1 cup red lentils
1 teaspoon kosher salt
½ teaspoon ground white pepper

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.

Nutrition Facts : Calories 200.6 calories, Carbohydrate 30.8 g, Fat 3.6 g, Fiber 12.3 g, Protein 10.6 g, SaturatedFat 0.4 g, Sodium 968.5 mg, Sugar 6.7 g

VEGAN INDIAN CURRY WITH CAULIFLOWER AND LENTILS



Vegan Indian Curry with Cauliflower and Lentils image

A staple dish in Indian cuisine, this vegetarian dhal with vegetables is made with coconut milk, giving it extra flavor. Serve with rice, warm naan, or chappatis.

Provided by Maggie Pannell

Categories     World Cuisine Recipes     Asian     Indian

Time 55m

Yield 4

Number Of Ingredients 17

3 tablespoons vegetable oil, divided
1 onion, finely chopped
1 (4 inch) piece fresh ginger, peeled and grated
1 large clove garlic, minced
2 teaspoons ground coriander
2 teaspoons ground cumin
½ teaspoon ground turmeric
½ cup red lentils
¾ cup hot vegetable stock
1 head cauliflower, cut into small florets
1 (14 ounce) can coconut milk
1 large carrot, peeled and diced
½ cup frozen green beans, thawed
3 tablespoons chopped fresh cilantro
1 tablespoon lemon juice
1 pinch salt and freshly ground black pepper to taste
1 sprig fresh cilantro

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.

Nutrition Facts : Calories 447.5 calories, Carbohydrate 33 g, Fat 32.5 g, Fiber 10.5 g, Protein 12.5 g, SaturatedFat 19.9 g, Sodium 200.5 mg, Sugar 7.2 g

INDIAN LENTIL SOUP (DAL SHORVA)



Indian Lentil Soup (Dal Shorva) image

An inexpensive, easy-to-make and delicious soup. This slightly modified recipe stems from Mumtaz Khan at Mumtaz Paan House in Bradford, England. Mung beans is the exquisite choice, but red or yellow lentils also make a delicious result (green lentils are not recommended). The chicken stock can be replaced with vegetable stock for a vegetarian variety. This recipe can also be made with less liquid and served as a stew.¨ Improvement, a little off tradition, but works even better: 1) Fry the lentils/beans for a few seconds in ghee before adding the spices and liquid. 2) Add just a little tomato purée (1 tsp) to the soup. 3) Add one diced potato together with the lentils/beans.

Provided by Andreacute Grisell

Categories     Lentil

Time 36m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 cups red lentils or 1 1/2 cups yellow lentils
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
1 teaspoon cumin
1/4 teaspoon cardamom
2 -3 curry leaves or 2 -3 bay leaves
6 cups chicken stock (preferably home-made) or 6 cups vegetable stock (preferably home-made)
3 tablespoons vegetable oil or 3 tablespoons ghee
2 teaspoons mustard seeds
2 garlic cloves, finely chopped
salt and pepper
1/2-1 lemon

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.

CURRIED CAULIFLOWER LENTIL SOUP



Curried Cauliflower Lentil Soup image

Progresso™ chicken broth, cauliflower and lentils make a hearty soup for dinner - perfect for your family.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 14

3 tablespoons butter
2 medium onions, finely chopped (1 1/2 cups)
2 medium carrots, chopped (3/4 cup)
1 medium red bell pepper, chopped (2/3 cup)
3 teaspoons curry powder
1 teaspoon ground turmeric
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
3 cloves garlic, finely chopped
1 1/2 cups dried red lentils, sorted, rinsed
7 cups Progresso™ chicken broth (from two 32-oz cartons)
2 medium sweet potatoes (1 1/4 lb), peeled, cut into 1/2-inch pieces (about 3 cups)
3 cups coarsely chopped fresh cauliflower florets
1/4 cup chopped fresh cilantro

Steps:

  • In 5-quart Dutch oven, melt butter over medium-high heat. Cook onions, carrots and bell pepper in butter about 6 minutes, stirring occasionally, until onions are tender. Stir in curry powder, turmeric, salt, pepper and garlic; cook 1 minute, stirring constantly.
  • Add lentils and broth. Heat to boiling; reduce heat. Cover; cook 10 minutes. Stir in sweet potatoes. Cover; cook 10 minutes. Stir in cauliflower. Cover; cook 5 minutes longer or until lentils, potatoes and cauliflower are tender. Stir in cilantro.

Nutrition Facts : Calories 270, Carbohydrate 44 g, Fat 1, Fiber 10 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1300 mg

LENTIL SOUP WITH CAULIFLOWER AND CHEESE



Lentil Soup with Cauliflower and Cheese image

Thanks to two pantry staples -- lentils and chicken broth -- you can get this satisfying soup on the table in a flash.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Yield Makes 6 cups

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
1 small onion, finely chopped (about 1 cup)
1 stalk celery, finely chopped (about 1/2 cup)
1 medium carrot, finely chopped (about 1/2 cup)
3 sprigs thyme, plus more for garnish
Coarse salt and freshly ground pepper
1 cup brown lentils, rinsed and drained
4 cups chicken broth
1/2 head cauliflower, cored, trimmed, and cut into small florets (about 3 cups)
3 ounces Gruyere and/or Parmesan cheese, shredded (1 cup)

Steps:

  • Heat oil in a medium pot over medium-high heat. Add onion, celery, carrot, and thyme. Season with salt and pepper and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add lentils and broth; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Stir in cauliflower, increase heat to medium-high, and simmer just until cauliflower is crisp-tender, about 3 minutes. Remove thyme; season with salt and pepper.
  • Preheat broiler with rack 6 inches from heating element. Divide soup among 4 broilerproof ramekins or soup bowls. Top with cheese and broil until golden and bubbling, 3 to 4 minutes. Garnish with thyme and serve immediately.

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