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Red Lentil and Cauliflower Soup*



A new variation on Faith's Red Lentil and Barley Soup: "Okay, forgive me, but I rarely make the same dish twice."---Faith


Put all the following into a pot:
1420 ml6 cups water
1 medium onion, finely chopped
2 large cloves garlic, minced
10 ml2 teaspoons minced fresh ginger root (or 1 tsp ginger powder)
10 ml2 teaspoons ground cumin
2 ml1/2 teaspoon (or more) turmeric
2 ml1/2 tsp. (or more) curry powder (optional)
2 ml1/2 teaspoon black pepper
240 ml1 cup red lentils
240 ml1 cup diced potatoes
59 ml1/4 cup brown rice
2 or 3 cups caulifower in little pieces (I used 3)
1 carrot diced
Add salt to taste!!


Bring to a boil, then uncover and simmer about 40 minutes.


Last time around I added some spinach which I had on hand. When cooked, you can toss in a chopped tomato and serve with some cilantro on top. It keeps getting better. LOVE that caulifower in it.

*This recipe was revised Dec. 16, 2011 (less water, more spices)----if you tried it earlier and found it watery, you may want to try it again.