Something Superb… Something Special!

It’s time to warm up the tummy with a bowl of flavorful comfort food! My latest #MeatlessMonday offering is a delightful and hearty Cauliflower and Red Lentil Soup that will absolutely top the charts of lovely homemade meals. This creamy and perfectly filling recipe will create a cozy feeling that will soothe your spirit.

 

 

A very aromatic soup, which is great on its own or served with your favorite vegan chips or over rice. The red lentils and cauliflower add a wonderful texture and richness to the soup, while all the fantastic spices allow the flavor of the cauliflower to stand out. Plus, the coconut milk adds a fine creamy touch to the broth and complements each ingredient to bring the taste to a new level of plant-based perfection. The red lentils provide the protein and fiber, which not only make this soup delicious but also nutritious. The cauliflower on the other hand gives your body all these nutrients and benefits…

 

 

Chow time, friends! Soup on.

Cauliflower and Red Lentils Soup

Ingredients:

1 yellow onion, chopped

1/3 cup shredded dry coconut

1/3 cup raw cashews

1 tablespoon tahini

1 1-inch piece of ginger

2 cloves garlic

½ cup water

**********

½ teaspoon cumin seeds

1/3 teaspoon black mustard seeds

1 2-inches cinnamon sticks

6 cloves garlic

4 cups cauliflower florets

½ cup cilantro, chopped

2 tablespoon fresh mint, minced

1 cup coconut milk

1 cup water (or more)

sea salt to taste

1 cup red lentils (boiled in 4 cups of water for 20 minutes), rinsed

 

Instructions:

1. In a pot, add water and lentils and then cook for 20 minutes in low heat.
2. Meanwhile, in a blender, combine onion, coconut, cashews, tahini, ginger, garlic and ½ cup of water and pulse until smooth. Set aside.
3. Heat a large skillet, then add the cumin, mustard seeds, cinnamon sticks, garlic cloves and cook for 1 minute. Add the blended mixture and cook until the mixture thickens or for 17-20 minutes while stirring occasionally. Then add the cauliflower and mix well.
4. Add the lentils, coconut milk and the water and cook for 5 minutes.
5. Then add the cilantro, mint and sea salt. Cook for a minute or two, then serve.

 

P.S. I would like to hear from you. Just shoot me an email at vanessa@vanessachamberlin.com if you have any questions, thoughts or ideas that you want to share with me! =)

Question:  What other perfect plant-based partner do you have in mind for this soup? Any other healthy ingredient you wish to add in this recipe for more flavor?  Post your feedback in the comments section below! Send in your request recipes too!

Make sure to subscribe to receive these weekly episodes, recipes, inspirations and a free copy of my eBook -Gratitude: A Plantfire 4-Course Meal – straight to your inbox!

Did this recipe speak to your palate? Take a look at my recipe page!

Connect with me on social media:
Facebook
Twitter
Pinterest
Instagram @VanessaChamberlin