KIRREats: Roasted Cauliflower and Lentil Coconut Soup by @SincerelyAline•
Posted on December 28 2020
Now that the weather is dipping slightly in Hong Kong, there’s nothing better than cosying up to a big bowl of warm soup. This flavourful, chunky soup is made with a lightly spiced roasted cauliflower head and cooked with red lentils and coconut milk.
It’s just the right amount of filling, completely satiating, but not too heavy, and so nourishing. Make a big batch and enjoy it over a few days, or freeze any leftovers in airtight containers.
Roasted Cauliflower and Lentil Coconut Soup
15 minutes minutes
70 minutes minutes
1 medium cauliflower (cut into large florets)
1 cup dried red lentils
1/2 white onion (roughly chopped)
Thumb ginger (sliced)
2-3 garlic cloves
1 tsp yellow mustard seeds
2 -3 tsp fenugreek
1 tsp paprika
2 tsp cumin
1 can coconut milk
1 Birdseye chili (chopped)
5 cups water (add more if too thick)
Handful chopped coriander
Salt to taste
Oil for cooking
Pre-heat the oven to 180C. Roast the cauliflower for 35-40 mins with some salt, the cumin, and a drizzle of olive oil
When it’s ready take out, leave to one side
In a large pot heat the oil and fry the onion and ginger with a little salt, the fenugreek, mustard seeds, chili. Then add the garlic. Cook until the onions have softened completely
Stir in the lentils, stir for a minute. Add the water. Simmer for a few minutes then add the cauliflower. Add the coconut milk then bring to a boil. Turn down the heat, simmer for around 30 minutes with the lid on. Stirring occasionally. Stir in the coriander. Then serve!
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