Best Lentil Soup With Cauliflower And Cheese Recipes

Cauliflower-and-Lentil Stew with Onion Relish image

Provided by Lauryn Tyrell

Time 45m

Number Of Ingredients 10

1 red onion, finely chopped (about 1 1/4 cups) and divided
3 tablespoons extra-virgin olive oil, plus more for drizzling
2 tablespoons minced fresh ginger (from a 2-inch piece)
Kosher salt and freshly ground pepper
1 teaspoon garam masala or berbere spice blend
1 cup red lentils, rinsed and picked through
4 cups cauliflower florets, cut into bite-size pieces (from 1/2 head)
1 can (14.5 ounces) diced fire-roasted tomatoes
3 cups packed baby kale
1/2 teaspoon finely grated lime zest, plus 3 tablespoons fresh juice

Steps:

Place 1/2 cup onion in a small bowl of ice water. Heat oil in a pot over medium-high; add remaining onion and ginger and season with salt and pepper. Cook, stirring occasionally, until onion begins to brown, 6 to 7 minutes. Add garam masala; cook, stirring, until fragrant, 1 to 2 minutes.
Add lentils, cauliflower, tomatoes, 3 cups water, and 1 teaspoon salt to pot. Bring to a boil, then reduce heat and simmer, partially covered, until lentils are cooked through and soup has thickened, about 20 minutes.
Stir in kale; cook until just wilted, about 1 minute. Season to taste. Drain reserved onion and place in a bowl with lime zest and juice and 1/2 teaspoon salt; toss to combine. Serve stew with onion relish spooned over top, drizzled with oil.

Lentil Cauliflower Soup image

Provided by Veggie Girl.

Categories < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/2 onion, chopped
1 carrot, finely chopped
1 stalk celery, finely chopped
2 garlic cloves, minced
1/2 teaspoon cumin
1/2 teaspoon turmeric
4 cups chicken broth
1/2 cup green lentil, rinsed well
1 1/2 cups cauliflower, chopped into small florets
2 tablespoons fresh parsley
pepper

Steps:

Heat olive oil over medium heat.
Add onion, carrots and celery. Cook for 3-4 minutes or until softened.
Add garlic, cumin and tumeric and cook until fragrant, about 30 seconds.
Add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked.
Using a potato masher, break up about half the soup. Add cauliflower and cook for 8 minutes or until tender.
Stir in fresh parsley and pepper.
Garnish with fresh chives.