Sort ingredients
lamckiss
QR Code
Listen
Pdf
Heat a large 5-7 quart Dutch oven over medium heat. Into the pot, add the olive oil, cauliflower florets, coriander, cumin, and paprika. Season with a pinch of salt and black pepper and cook, stirring occasionally, until the cauliflower has browned in some places and is starting to soften, about 10 minutes.
Add chopped onion, carrot and garlic into the pot and cook, until the onion is translucent, 4-5 minutes.
Add the red lentils and 5 cups of vegetable stock along with crushed red pepper flake (if using). Bring the mixture to a boil, then reduce the heat to low, and place a lid on the pot. Allow the soup to simmer for 20 minutes.
After 20 minutes, remove from heat. Then, add the lemon juice and non-dairy butter and use an immersion blender to blend the soup until smooth and creamy. Add the remaining cup of vegetable stock if you want a thinner soup.