Dandy Cauliflower & Red Lentil Soup
What You Need
- 6 stalks Dandy® celery, diced
- 2 carrots, peeled and diced
- 1 large yellow onion, diced
- 1 head Dandy® cauliflower, cut into small florets
- 4 cloves garlic, smashed
- 2 tsp kosher salt
- 2 Bay leaves
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground black pepper
- 2 cups red lentils
- 2 quarts vegetable stock
- ½ cup coconut yogurt
- 2 tbsp chopped cilantro
- 2 tbsp chopped mint
Find Dandy Celery
Make It
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Begin your soup in a large pot, heating 2 tablespoons of olive oil.
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Add the Dandy® celery, carrot, onion, Dandy® cauliflower, and garlic and saute for 2-3 minutes. Add the salt, bay leaves, dried spices, and the red lentil.
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Stir and allow to cook for 2-3 minutes longer, being cautious not to scorch the spices.
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Add your stock and bring to a boil, then drop the heat down and allow the soup to simmer covered for 15-20 minutes, stirring every 4-5 minutes. Uncover and test to see if the lentils and vegetables are tender, adjust salt as necessary.
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To serve, spoon soup into a bowl and garnish with a scoop of coconut yogurt and chopped herbs.
Recipe by Chef Todd