It’s autumn, which for many people also means soup time. Myself included. I like making a big pot of soup to have for the next couple of days – to have either as a snack, a pre-dinner soup, or as a whole meal.
This spicy red lentil soup is a warming, filling, and protein-packed soup – perfect for those cold autumn days.
- 400g of potatoes – about 4 medium potatoes
- 200g of red lentils – about a cup of red lentils
- 750g of (frozen) cauliflower – 27 ounces of cauliflower — I used one big package of frozen cauliflower
- 1 large onion
- 2 cloves of garlic, medium
- 1 can of crushed tomatoes
- 1-2 tsp of curry
- 1/2 tsp of ground cumin
- 1-2 tbsp of veggie stock
- two or three pinches of harissa
- salt & pepper to taste
- Add about a liter / 4 cups of water to a large pot and bring to a boil
- Peel and cut the onion and the garlic and add to the water
- Wash the lentils – there can be small debris (little pebbles, for example) in there
- Cut the potatoes into cubes. Ideally, you’ll want to use organic potatoes so you can keep on the skin
- If you use fresh cauliflower, cut it into smaller pieces
- When the water is boiling, add the potatoes, cauliflower, and the red lentils
- Also, add the canned tomatoes
- Add spices as you go along. The measurements are guidelines. If you like it less spicy, use less. If you like it spicier, add more. Also, if you don’t have harissa handy, you could add a little chili powder
- Let everything simmer for about 20-30 minutes, stirring every once in a while
- Blend the soup with a handheld/immersion blender until it’s smooth
I enjoyed this soup with a slice of rye bread, topped with avocado, tomatoes, and a little salt and pepper. But it’s also awesome all on its own.