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Bowl of soup garnished with cilantro

Cauliflower Red Lentil Soup

Megan Calipari
This Cauliflower Red Lentil Soup is creamy, easy to make and full of vegetables and protein. Serve it with a hunk of crusty bread for a cozy Autumn or Winter meal.
Prep Time 10 mins
Cook Time 50 mins
Course Dinner
Cuisine American
Servings 7 Cups


  • 1 Sheet Pan
  • 1 4 Quart Sauce Pan
  • 1 Cutting Board
  • 1 Chefs Knife
  • 1 Blender Or Immersion Blender
  • 1 Rubber Spatula


  • 3 tablespoon Extra Virgin Olive Oil, Divided
  • 1 Small Head of Cauliflower, cut into florets about 8 cups of florets
  • 2 Medium Carrots, peeled and roughly chopped
  • 1 Medium Onion, large dice
  • 1 teaspoon Ground Coriander
  • ½ teaspoon Ground Cumin
  • 1 teaspoon Garlic Powder
  • Salt and Pepper to Taste
  • ½ Cup Red Lentils
  • 4-5 Cups Vegetable Stock, divided


  • Preheat oven to 375* F
  • Place cauliflower, carrot and onion onto an unlined sheet pan. Sprinkle coriander and cumin over the veggies, followed by a pinch of salt and plenty of cracked black pepper. Drizzle the veggies with 2 tablespoons of olive oil and toss well to coat everything. Roast in a 375* oven for 45 minutes or until the veggies are soft and beginning to brown.
  • Meanwhile, combine lentils and 3 cups of vegetable stock into a 4 quart pot. Bring to a boil, reduce heat to simmer and cook until lentils are completely soft, about 15 minutes.
  • Combine roasted veggies and red lentils in your blender with the remaining tablespoon of olive oil and 1 additional cup of vegetable stock. Blend until completely smooth, adding the last remaining cup of vegetable stock if you prefer a runnier soup.
  • Return to the pot to warm through and serve.
Keyword Cauliflower Red Lentil Soup