Dandy Cauliflower & Red Lentil Soup

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YIELD
Serves 4-6

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

Make It

  1. Begin your soup in a large pot, heating 2 tablespoons of olive oil.

  2. 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.

  3. Stir and allow to cook for 2-3 minutes longer, being cautious not to scorch the spices.

  4. 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.

  5. To serve, spoon soup into a bowl and garnish with a scoop of coconut yogurt and chopped herbs.

Recipe by Chef Todd

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