Why I love this...
If you're looking for a soup that will both warm you and fill you up this is a winner. Nutrient-dense cauliflower meets protein-rich lentils and creamy coconut to deliver a rich, creamy and oh so satisfying vegan meal. It's minimal on prep and equipment so your clean up will be done in no time and it freezes well for a rainy day - quite literally one of the best dinners for a cold dreary evening.
Ingredients
1 Medium-sized Cauliflower
1/2 Medium Red onion
1 Red chilli
1/2 Tbsp Coriander seeds
1 Tbsp Ghee or coconut oil
1 Tbsp Garam Masala
1 Tbsp Brown sugar
1 Cup Red lentils
500 ml Vegetable stock
1 Tin Coconut milk
1/2 Cup Coconut - dried and shredded
1/2 Tbsp salt (or more to taste)
Black pepper to taste
Equipment
Chopping board
Knife for chopping
Tablespoon
Measuring jug or scale
Measuring cup (or small coffee cup that holds around 250ml)
Large saucepan with lid
Appliances: Hob, Blender
Preparation
Chop the cauliflower into smallish chunks and the onion and chilli relatiely finely.
Warm the saucepan on a medium heat, add the coriander seeds and let them toast for around 30 seconds - then add the ghee or oil to the pan and let it warm up.
When the oil is heated, add the onion and chilli to the pan and let it soften on a low to medium heat. Once soft, add the ground spices and stir well. Add the brown sugar and let it caramalise for a minute.
Add the cauliflower to the pan and stir it around to cover in onions and spices. Then add the lentils and vegetable stock and cover. Let it simmer until the cauliflower is softened, but still holding together.
Pour in the coconut milk, shreddec coconut and add the salt. Cover it again and let it simmer for another 5 minutes or so until the cauliflower is really soft and the lentils have mostly disintegrated.
Blend either in a jug blender or with a stick one in the pan. Be careful not to overblend as the lentils will thicken this a lot - you may want to add extra stock or a little water.
Season to taste with salt and pepper and sprinkle over a little extra coconut for texture.
Top Tip: If you're making this ahead or freezing you will likely need to add some water or stock to soften it a bit as the lentils will thicken over time.