Roasted cauliflower soup with crispy lentils

by No-Opinion1087

3 Comments

  1. No-Opinion1087

    (My homemade recipe)

    INGREDIENTS

    FOR THE CAULIFLOWER:

    •1 cauliflower head, chopped

    •1 onion, cut in half

    •4 garlic cloves, whole

    •1 tsp dried mixed herbs

    •1/2 tsp dried parsley

    •1 tsp ground ginger

    •1/4 tsp ground nutmeg

    •Salt & black pepper

    •1 veg stock cube

    •2 cups warm water

    •1/2 cup coconut milk

    FOR THE CRISPY LENTILS:

    •1 can lentils, drained & rinsed

    •1 tsp ground paprika

    •1 tsp ground cumin

    •1 tsp garlic granules/powder

    •Salt & black pepper

    INSTRUCTIONS

    1. ⁠Preheat oven to 200c
    2. ⁠Line a baking tray, then add the cauliflower & nestle in the onion & garlic. Season with dried mixed herbs, dried parsley, ground ginger, ground nutmeg, salt & black pepper
    3. ⁠Line a different baking tray, then add the lentils, paprika, cumin, garlic granules/powder, salt & black pepper
    4. ⁠Put them both in the oven for 30 minutes. Cauliflower on the top & lentils on the bottom row
    5. ⁠When it’s all done blend the cauliflower, onion & garlic with the veg stock cube, warm water & coconut milk. Season with more salt & black pepper
    6. ⁠Serve with the crispy lentils on top, olive oil, some more coconut milk, red chilli flakes & toasted bread

  2. Valuable_Tone_2254

    Wow, what a neat recipe, delicious, nutritious,textured and all the ingredients are easily available and affordable ❣️ Thanks for sharing your recipe, it’s much appreciated 💐🫶

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