Creamy Red Lentil and Cauliflower Soup

By Ellie Krieger
Quick-cooking red lentils and cauliflower come together with aromatic seasonings for a sumptuously tasty and satisfying pureed soup. With layers of flavor from the spices and sweet-savory tomato paste, extra creaminess from coconut milk, and a brightening splash of lemon at the end, it's a beautiful meal in a bowl that provides equal parts pleasure and nourishment.

From cookbook author and registered dietitian nutritionist, Ellie Krieger.

Featured in: Discover the puree possibilities of red lentil and cauliflower soup

subheading: measuring cup Servings: 6 (makes about 9 cups):

2 tablespoons neutral oil, such as avocado or canola

1 large yellow onion (12 ounces), chopped

3 cloves garlic, minced or finely grated

1 tablespoon grated fresh ginger

½ teaspoon ground cumin

¼ teaspoon ground turmeric

⅛ teaspoon cayenne pepper

2 tablespoons tomato paste

1 ½ cups dried red lentils, rinsed and picked through to remove any stones

7 cups low-sodium chicken or vegetable broth, plus more if needed

½ teaspoon fine salt, plus more to taste

4 cups bite-size cauliflower florets (from ½ medium head)

1 cup light coconut milk, plus more for optional garnish

2 tablespoons fresh lemon juice, plus more to taste

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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