Vegetarian soup with red lentils and cauliflower
8 servings
35 minutes
This vegetarian soup with red lentils and cauliflower is a true embodiment of simplicity and depth of flavor in Italian cuisine. Inspired by Mediterranean traditions, it combines the tenderness of potatoes, the nourishment of lentils, and the freshness of cauliflower. Bright notes of carrots and sweet peppers sautéed with spices create a rich aroma. The addition of celery gives the soup a light spiciness, while the spices add warming heat. It is not only hearty but also healthy due to its rich protein and fiber content. This soup is perfect for a cozy family dinner or a light lunch, offering warmth and richness of flavor with every sip.
1
Boil water, add salt, and put bay leaf and dill to taste.
- Water: 1.7 l
- Salt: to taste
2
Cut the potatoes into small cubes, separate the cauliflower into florets, rinse the red lentils, and place them in water.
- Potato: 2 pieces
- Cauliflower: 1 piece
- Red lentils: 0.5 glass
3
Grate the carrot on a coarse grater and chop the pepper; sauté in vegetable oil with spices (red pepper, turmeric, asafoetida, nutmeg, ginger, coriander). Add to the other vegetables after 8-10 minutes. Cook until done (about another 5-10 minutes).
- Carrot: 1 piece
- Bell pepper: 1 piece
- Vegetable oil: 1 tablespoon
- Spices: to taste
4
Juice the celery, add it to the soup, and let it steep for 15 minutes.
- Celery stalk: 2 pieces
