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Cauliflower Red Lentil & Ginger Soup

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“Inspired from a recipe in La Dolce Vegan cookbook. This week I cought a cold and desperately wanted to make some home made soup. I flipped to this recipe in the book, and had all the ingredients on hand! I love when that happens. So, I upped the spice a bit, added a cup and 1/2 more broth than originally called for, as well as some spinach too, just because... The original spices are listed below. Because I added more liquid, I also added a tbsp of Sharon123 homemade vegan chicken seasoning, as well as a few grinds of the Mccormick spice grinder blend Mediterranean Fusion which contains salt, pepper, chili, garlic and cumin”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium soup pot on medium heat, sauté the onions in oil until translucent.
  2. Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking.
  3. Add the stock, cauliflower, tomatoes, and lentils.
  4. Bring to a boil, then reduce heat.
  5. Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.
  6. Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving.

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