It’s a really simple soup and I already have a wonderful lentil soup recipe on this page. But this one is still special. The not to secret ingredient is cauliflower. It makes the soup wonderfully sweet. But not in a weird way. In a most delicious way! I once tried to make this soup without the cauliflower and it wasn’t the same. So cauliflower it is! And what’s not to love about red lentils? They cook so quick and absolutely no soaking required. I like to boil the lentils into a total mush in this recipe. This way the stock will be so creamy and filling. It’s a rather hearty soup. My husband and toddler love it and ask for seconds. So I make this at least one to two times a week. I hope you will love this recipe as much as my family. Happy cooking!
Time: 30-minutesServes: 4 – 6 people
- 1 large carrot (or two medium ones)
- 2 ½ cup chopped cauliflower (250 g)
- half of a medium zucchini
- 3 potatoes
- 2 Tbsp oil
- ½ cup + 1 heaping Tbsp red lentils (150 g)
- pinch of ground black pepper
- 2 – 2 ½ tsp salt
- 4 cups boiling water (1 liter)
Cut carrot, cauliflower, zucchini and potatoes into smaller cubes. Heat up a bigger pot. Add oil and carrot cubes. Cook for a minute or two. Add chopped cauliflower. Cook for a minute or two. Add zucchini cubes. Cook for a minute. Add chopped potatoes, lentils, pepper, salt and water. Boil on a medium heat for 15-minutes, until the lentils and carrots are completely soft. Taste and add more salt, if needed.