Red Lentil and Cauliflower Soup Recipe on Food52
"Over the course of a year, I make this dish perhaps more than any other single recipe. Sometimes in the summer, I add chunks of summer squash and fresh peas right at the end, and in the autumn and winter, I often stir in a cup or two of thinly sliced cabbage, or of leftover roasted butternut squash or pumpkin. This tastes great the next day, but the lentils are pulses, which break down quickly, so try to eat any leftovers within a few days. This can easily be adapted for vegans by substituting oil for the ghee, ..."
INGREDIENTS
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1 ½ cups red lentils or masoor dal
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2 tablespoons of ghee, or vegetable oil or butter (or a combination)
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1 large yellow onion, chopped
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Salt
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3 cloves of garlic, minced
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½ inch slice of ginger root, minced, or more to taste
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1 tablespoon curry powder
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1 teaspoon freshly toasted and ground cumin
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1 teaspoon ground coriander
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3 cups chicken stock
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2 bay leaves
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3 medium carrots, peeled or scrubbed, and cut into ½ inch slices
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1 head of cauliflower, trimmed and broken into bite-sized florets
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2 tablespoons coarsely chopped cilantro
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Juice of a lime
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Freshly ground pepper, to taste
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Consider stirring in:
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Mint and/or cilantro chutney (There are several good fresh chutney recipes on food52.) (See note below.)
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Cucumber Raita (or crème fraiche, sour cream, or Greek yogurt)
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Or almond or cashew milk
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