- 7
Ingredients
- 2 2 2 cups red or orange lentils
- 6 6 6 cups water
- 3 3 3 plum tomatoes
- 2 2 2 cups yellow onion, finely chopped
- 6 6 6 Tbsp low sodium vegetable broth
- 1 1 1 tsp white or black sesame seed
- 2 2 2 tsp cumin seed
- 1 1 1 tsp fennel seed
- 2 2 2 tsp brown or yellow mustard seeds
- 2 2 2 bay leaves
- 2 2 2 tsp turmeric
- 1 1/2 1 1/2 1/2 cups unsweetened almond milk
- 1 1/2 1 1/2 1/2 tsp coconut extract
- 1 1 1 lime, juiced
- 1 14 1 14 1 14 ounce bag frozen cauliflower
- Optional: a dash or two of cayenne pepper (I used two)
- 1 (I added 1 tsp more for the whole pot) or salt free seasoning
- Chopped cilantro, for garnish
Preparation
Step 1
Take frozen cauliflower out of freezer and leave on counter to partially defrost. Measure seeds (sesame, cumin, fennel and mustard) and place into one small bowl and set aside.
Place lentils in a metal sieve and rinse well with cold water.
Fill a medium sauce pan halfway with water and bring to a boil. Score the peel of the base of the tomatoes with a sharp knife in the shape of an “X.” Place the tomatoes in the boiling water and blanch for 1 minute. Drain the tomatoes and run them under cold water. Once cool, peel and finely chop the tomatoes, discarding the tough stem ends.
In the same medium sauce pan that you used for the tomatoes, place lentils and water. Bring to a boil, reduce heat, cover and simmer for 10 minutes or until the lentils are soft. Turn off heat when lentils are finished and put to the side. Do not drain lentils or discard the cooking liquid, you will need this later!
Heat a large dutch oven or stock pot over medium heat. When pot is hot, add the seed mix and jiggle the pot around. You want to toast the seeds but be careful not to burn them. They are ready when they look toasty and you smell something wonderful. At the sign of any burning, lower the heat immediately. When seeds are toasty, add onion and 3 Tbsp vegetable broth. Stir frequently and “sauté” onion for 5 minutes.
Add garlic/salt paste and 3 more Tbsp vegetable broth. Cook for 3 minutes, stirring frequently and lowering the heat if the onion/garlic/spices start to burn. Add turmeric, bay leaves, almond milk, coconut extract and peeled chopped tomatoes. Stir. Simmer for 10 minutes.
Chop partially defrosted cauliflower and add to pot. Add lentils and their cooking liquid and lime juice and simmer for 20 minutes.
Optional: Partially puree soup with an immersion blender. Season with Cayenne pepper and/or salt or salt free seasoning to taste. Garnish with chopped cilantro.