This Cauliflower Red Lentil Soup is completely vegan and is packed with vegetables, protein and is made with no cream! I serve it with a hunk of crusty bread for a cozy one-pot meal.
The cold months are packed with comfort food dinners in my house. You will find my making Vegan Cashew Mac and Cheese and big bowls of Miso Butter Pasta, and so much Vegan Chickpea Pot Pie!
And I can't think of anything more comforting than a big bowl of Cauliflower Red Lentil Soup with a hunk of crusty bread. It is easy to make, packed with vegetables and lentils and is super creamy all while using no cream!
Jump to:
Why You'll Love This Recipe
- This recipe is super easy, and is made in one pot!
- And the ingredients are simple and easy to find.
- This Cauliflower Red Lentil Soup is completely vegan and uses no cream, so anyone can enjoy it!
- It is packed with flavor and plant-based protein.
- And most importantly, it is absolutely delicious.
Ingredient Notes
Cauliflower: I live to use cauliflower in unexpected ways from Cheesy Vegan Cauliflower Casserole to Vegan Cauliflower Steaks. I used an entire small head of cauliflower here.
Spices: Coriander, cumin, paprika give the Cauliflower Red Lentil Soup a delicious flavor.
Red Lentils: Red lentils add creaminess, protein and a nice flavor.
Vegetable Stock: I love to use Better Than Boullion. Make sure that it is lower sodium vegetable stock so your soup doesn't become too salty.
Instructions
Step 1. First, heat extra virgin olive oil in a large Dutch oven over medium heat. Add the cauliflower florets, cumin, coriander and paprika.
Season the cauliflower with a pinch of salt and pepper and sauté until the cauliflower is browned in some places and starts to soften, about 10 minutes.
Step 2. Add the onion, carrot and garlic and sauté until the onion is translucent, about 4-5 minutes.
Step 3. Now, add the red lentils, vegetable stock and a pinch of red pepper flake and stir.
Bring the mixture to a boil, then reduce the heat to low. Place the lid on the pot and simmer the soup for 20 minutes.
Step 4. After 20 minutes, remove the cauliflower red lentil soup from heat and add lemon juice and non-dairy butter.
Then, use an immersion blender to blend the soup smooth and serve with an extra drizzle of extra virgin olive oil and a sprinkle of chives.
Recipe FAQs
Store the soup in the refrigerator for up to four days.
Or freeze for up to a month for a quick and delicious freezer meal.
Green and brown lentils retain their shape and texture through cooking while red lentils have become mushy. Red lentils also cook faster!
No! Red lentils cook in about 20 minutes, no soaking necessary.
Expert Recipe Tips
If you like some texture in your soup, stop blending before the Cauliflower Red Lentil Soup is completely smooth.
Do not substitute green or brown lentils in this recipe!
Looking for More Soup Recipes?
If you tried this Vegan Cauliflower Red Lentil Soup recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Cauliflower Red Lentil Soup
Equipment
- 1 5-7 Quart Dutch Oven
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
- 1 Immersion Blender
- Measuring Cups and Spoons
Ingredients
- 3 tablespoon Extra Virgin Olive Oil
- 8 Cups Cauliflower Florets This is about 1 small cauliflower
- 1 ½ teaspoon Ground Coriander
- 1 ½ teaspoon Ground Cumin
- 1 teaspoon Paprika
- Salt and Black Pepper Pepper
- 1 Large Onion, chopped into ½ inch pieces
- 2 Medium Carrots, peeled and chopped into ½ inch pieces
- 4 Medium Cloves of Garlic, minced
- ⅔ Cup Red Lentils, picked through and rinsed
- 5-6 Cups Lower Sodium Vegetable Stock
- ¼ teaspoon Crushed Red Pepper Flakes optional
- 2 tablespoon Non-Dairy Butter
- 2 tablespoon Lemon Juice
Instructions
- 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.3 tablespoon Extra Virgin Olive Oil, 8 Cups Cauliflower Florets, 1 ½ teaspoon Ground Coriander, 1 ½ teaspoon Ground Cumin, Salt and Black Pepper Pepper, 1 teaspoon Paprika
- Add chopped onion, carrot and garlic into the pot and cook, until the onion is translucent, 4-5 minutes.1 Large Onion, chopped into ½ inch pieces, 2 Medium Carrots, peeled and chopped into ½ inch pieces, 4 Medium Cloves of Garlic, minced
- 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.⅔ Cup Red Lentils, picked through and rinsed, 5-6 Cups Lower Sodium Vegetable Stock, ¼ teaspoon Crushed Red Pepper Flakes
- 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.2 tablespoon Non-Dairy Butter, 2 tablespoon Lemon Juice
- I like to serve with an extra drizzle of olive oil and a sprinkle of chives and plenty of crusty bread.
Comments
No Comments