Smoky Cauliflower Lentil Soup

This comforting and hearty soup can be easily prepared on a weeknight for an easy, filling meal full of fiber and flavor. Or, make it on the weekend and enjoy it throughout the week! The smoky flavor comes from smoked paprika, which adds a warming element to this cozy bowl. Use vegetable stock and your favorite non-dairy, unsweetened creamer if you would like to make this soup (which is already naturally gluten-free) vegan.

This recipe has been updated in 2021 and can be made with either red or brown lentils according to preference!

---

Brown food can be notoriously difficult to photograph, but this Smoky Cauliflower Lentil soup goes down nice and easy.

Let’s be real: lentils aren’t the most glamorous food! Regardless, this recipe is extremely delicious and super easy, and one I will make over and over. The best part is that it delivers a full, well-rounded dinner in under an hour on a low budget. Dried lentils cook much faster than dried beans, so you don’t need to worry about soaking or any advanced preparation to get this on the table on a weeknight.

---

Thanks to smoked paprika, this soup has a hearty and almost meaty quality to it, but it’s easily made vegan if you choose to use non-dairy cream. And naturally gluten-free, it’s hard to go wrong with this easy meal. An immersion blender makes the job of pureeing the soup very quick, but it can also be blended in a food processor or blender (let it cool for at least 10 minutes first to avoid a soup steam blender explosion, ask me how I know…) to the texture you desire. I like to make it almost completely smooth with just a few unblended bits, but feel free to remove half the soup, blend half, and then mix it back together for a more rustic texture.

---

Though the soup is delicious on its own, it does provide a great blank canvas for any toppings you desire. I’ve enjoyed it with microgreens and a healthy glug of robust extra virgin olive oil, but the first time I made it, I topped it with sliced avocado and these Parmesan and Garlic Sourdough Croutons and that was a very. good. idea. The croutons can be made in the same amount of time that the soup takes, so I’ve made it extra easy for you! A simple sprinkle of parsley for freshness is never a bad idea, either.

Simple pantry staples and a couple of vegetables can become a beautiful, comforting meal easily, but adding that smoke gives the wow factor that has me making this bowl-o-brown over and over again.

The bottom of this recipe contains affiliate links. As an Amazon Associate, I earn on qualifying purchases. Your purchase through these links comes at no additional cost to you and helps me continue to deliver great recipes and maintain Bread & Basil. 

---

Print

With ImageWithout Image

Smoky Cauliflower Lentil Soup

Yield

6

Author

Julia Estrada

Prep time

15 Min

Cook time

35 Min

Total time

50 Min

This comforting and hearty soup can be easily prepared on a weeknight for an easy, filling meal full of fiber and flavor. Or, make it on the weekend and enjoy it throughout the week! The smoky flavor comes from smoked paprika, which adds a warming element to this cozy bowl. Use vegetable stock and your favorite non-dairy, unsweetened creamer if you would like to make this soup (which is already naturally gluten-free) vegan.

Ingredients

• 1/4 cup extra virgin olive oil
• 1 large onion, diced
• 2 cloves of garlic, crushed
• 2 teaspoons smoked paprika
• 2 large ribs of celery, diced
• 1 large head of cauliflower, cut into small pieces and stem roughly chopped
• 8 oz (slightly more than one cup) dry green or red lentils
• 1 quart chicken or vegetable stock, plus additional stock or water for desired texture
• 1/2 cup heavy cream or non-dairy milk
• Salt and pepper, to taste (optional: used smoked salt for an increase in smoky flavor)
• Optional for serving: bread crumbs, croutons, additional olive oil, microgreens, and/or torn parsley

Instructions

1. Heat olive oil in a large pot over medium high heat until shimmering. Add onions and garlic, and sauté, stirring occasionally, until garlic begins to take on color and onions are translucent, about 5-8 minutes.
2. Stir in the smoked paprika and season onions and garlic with a pinch of salt. Cook, stirring frequently, for 1-2 minutes, until onions are well-coated and the paprika is very fragrant.
3. Add the celery and cauliflower, and continue to cook until all vegetables are softened and have just begun to brown, another 5-10 minutes.
4. Turn the heat down to medium-low, Add the lentils and stock, cover pot, and cook, stirring occasionally, until the lentils have absorbed the stock and are tender, between 15 and 25 minutes.
5. Use an immersion blender to blend the hot soup in the pot until you reach your desired consistency; I prefer a mostly-smooth puree but you can leave bits unprocessed if you prefer. Stir in the cream and taste; add additional stock or water if you are seeking a thinner consistency. Add additional salt and fresh pepper, as desired.
6. Serve immediately with your choice of extra virgin olive oil, fresh bread, bread crumbs, or croutons, and/or microgreens. Can also be refrigerated for up to 4 days or frozen for meal prep.

Notes:

I have tested this recipe with both green and red lentils. Either will work and be delicious--red lentils cook more quickly.

Recommended Products:

KitchenAid Immersion Blender

Smoked Paprika

Recipes and Photos Copyright Julia Estrada, 2020

Did you make this recipe?

Tag @breadandbasil on instagram and hashtag it #breadandbasil

Created using The Recipes Generator