It has been rainy, windy and cold lately. Although the rain is making a significant dent in California’s unprecedented drought, it is also leaving me craving a big bowl of warm and hearty soup. Thankfully, this Spiced Red Lentil and Roasted Cauliflower Soup does the trick! The chili powder, cumin, coriander and smoked paprika create a downright irresistible and flavorful broth bursting with nutrition.
I am continuously looking for ways to improve myself. Right now, I am trying to incorporate more detoxifying meals into my diet. This delicious, protein-packed soup is the perfect way to consume vital nutrients that are gentle on the digestive system. Also, with no gluten, dairy, soy or corn to trigger inflammation, my body is thanking me big time!
As many of you may know, I love soup! It can be so nourishing and easy to make and this Spiced Red Lentil and Roasted Cauliflower Soup is no exception. In fact, I usually make a double batch of this soup, I just can’t help myself!
This recipe was adapted from the Oh She Glows cookbook.
- 1 head cauliflower
- 2 tablespoons olive oil, divided
- 1 sweet onion, diced
- 2 large garlic cloves, minced
- 3 stalks celery, diced
- 1 bay leaf
- 1 ¼ teaspoons ground cumin
- 2 teaspoons chili powder
- ½ teaspoon ground coriander
- ¼ teaspoon smoked paprika
- 1 (14-ounce) can diced tomatoes, with their juices
- 5 to 6 cups vegetable broth
- 1 cup uncooked red lentils, rinsed and drained
- Sea salt and freshly ground black pepper, to taste
- 5 to 6 destemmed torn swiss chard or kale leaves
- Preheat the oven to 400 degrees Fahrenheit.
- Snap the cauliflower into florets. Place the florets on a rimmed baking sheet lined with parchment paper, giving the florets some space between each other. Drizzle the florets with half of the olive oil.
- Bake for 20 minutes, flipping the florets half-way through. Continue to bake the florets until they begin to brown, 5 to 10 minutes more. When the florets are cooked, remove them from the oven and set aside.
- In a large pot, heat the remaining olive oil over medium heat. Add the onion and garlic and sauté for 5 to 6 minutes, until the onion is translucent. Add the celery and sauté for a few more minutes.
- Add the bay leaf, cumin, chili powder, coriander and paprika and stir to combine. Sauté for a couple of minutes, until fragrant.
- Stir in the tomatoes with their juices, the broth and the lentils. Bring the mixture to a boil, then reduce the heat to medium and simmer, uncovered, for 20 to 25 minutes, until the lentils are tender and fluffy. Season with salt and pepper. Remove and discard the bay leaf.
- Stir in the swiss chard and roasted cauliflower and cook for a few minutes more, until the swiss chard has wilted. Serve immediately.