Easy Red Lentil Soup with Crispy Cauliflower and Cilantro Lime Rice

Warm Indian spices mixed with rich coconut milk and a kick of jalapenos make for a special meal that comes together quick. Pantry staples make this do-able any day or night of the week. Roasted cauliflower turns ultra crispy in a hot HOT oven, making them addictive and the perfect sidekick to a creamy soup.

Why eat red lentils?

Red lentils are an inexpensive, shelf-stable legume that become ultra smooth when cooked down. They are de-husked and split before packaging, allowing them cook up much faster than other types of lentils. They soak up flavor like a sponge and offer up plenty of nutrients. Since they are high in fiber and protein, they are satiating too. Maybe you live with someone who needs meat at every meal to feel full? Try this meatless recipe out.

Finishing touch tips

Blending the soup with an immersion blender gets the job done without the risks that come with blending hot soup in a stand blender. I listed an immersion blender on my baby registry with the justification that I can make baby food with it. Let’s get real. I just wanted an immersion blender.

Red lentil soup serves well with roasted cauliflower or chickpeas coated in similar spices. When roasting the cauliflower starting out at 425F and ending with a burst of 450F ensures they are ultra crispy. You want them really charred. Don’t overcrowd the pan. That will result in soggy cauliflower, and no one wants that!

Plain rice is okay in a pinch but with only a few more minutes of time it becomes a craveable side. Half of the cooking liquid is coconut milk making it mildly sweet. Cilantro is a cool weather crop. I can count on a plethora of it in early spring since it easily reseeds. It’s an effortless welcome back to my garden. Chopped cilantro and lime adds brightness and a complementary zing to this dish.

Red Lentil Soup with Crispy Cauliflower and Cilantro Lime Rice

Author: myroots4 Cooking Method:stove top, roasted Cuisine:Indian Courses:Soup, Main Entree, Soup & stews Recipe Keys: S soup M main entree C comfort food

Difficulty:IntermediatePrep time: 10 minutesCook time: 40 minutesTotal time: 50 minutesServings:4 servings Best Season:Spring

Description

Rich and warm red lentil soup with a side of spicy, roast cauliflower and zingy coconut cilantro lime rice.

Ingredients

• 2 tbsp Olive oil
• 3 oz sweet onion (chopped)
• 6 oz (3 ribs celery) (chopped)
• 6 oz (3 long carrots) (chopped)
• 7 oz (1 medium sweet potato) (peeled and chopped)
• 3 large garlic cloves (grated or minced)
• 1 inch ginger root (grated)
• 1.5 cups red lentils (rinsed)
• 1/2 tsp salt
• 1 tbsp + 1 tsp smoked paprika
• 1/4 tsp Ajika
• 1 tsp cumin
• 1/2 tsp coriander (whole toasted and ground is best)
• 1 tbsp pickled jalapenos (Sub: 1 small fresh)
• 4 cups chicken broth (pasture raised bone broth recommended)
• 1/2 can shaken coconut milk (full fat)
• 3 tbsp nutritional yeast
• Juice of 2 limes
• 4 cups kale (de-ribbed, chopped)
  

Spiced Roasted Cauliflower

• 1 head cauliflower (chopped into small florets)
• 5 second pour of Extra Virgin Olive Oil (about 3tbsp)
• 1 tsp salt
• 1/2 tsp smoked paprika
• 1/2 tsp coriander (whole toasted and ground is best)
• 1 tsp cumin
• Couple cranks of pepper

Coconut Cilantro Rice

• 1 cup brown rice
• 1/2 can coconut milk (leftover from soup)
• 1 cup water
• Zest and juice of 2 limes
• Handful of chopped cilantro

Instructions

1. Heat a Dutch oven or pot over medium heat. Add oil.
2. When oil is simmering add onion.
3. Cook onion until translucent, about 5 minutes.
4. Add celery, carrots, garlic, ginger and sweet potatoes.
5. Cook about 7-8 minutes then add lentils and spices.
6. Stir to evenly coat and cook until fragrant.
7. Add the rest of the ingredients besides kale and lime.
8. Skim foam off the top periodically.
9. Bring to a low boil then turn heat to a medium/low.
10. Cook undisturbed for 20 minutes.
11. Add kale and lime.
12. Blend until very smooth.
    
13. Serve with roasted cauliflower and rice.

Spicy Roast Cauliflower

14. Preheat oven to 425F.
15. Combine all ingredients and roast for 25 minutes.
16. Remove and toss.
17. Set oven temperature to 450F.
18. Roast another 10 minutes. Set aside but keep on pan to stay warm.

Coconut cilantro lime rice

19. Combine water, milk and rice in a pot with a lid.
20. Bring to a low boil.
21. Set to low and cover for about 30 minutes, checking near the end to make sure it doesn’t burn.
22. Add cilantro and lime. Fluff with a fork. Turn heat off and leave lid on until ready to serve.

Keywords:Red lentils, soup, roasted veggies, cauliflower, rice, legumes