Creamy Red Lentil & Cauliflower Soup

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

Quick-cooking red lentils and cauliflower come together with aromatic seasonings for a sumptuously tasty and satisfying pureed soup. With layers of flavor from the spices and sweet-savory tomato paste, extra creaminess from coconut milk, and a brightening splash of lemon at the end, it’s a beautiful meal in a bowl that provides equal parts pleasure and nourishment.

1 large yellow onion (12 ounces), chopped

3 cloves garlic, minced or finely grated

1 Tbsp. grated fresh ginger

½ tsp ground cumin

¼ tsp ground turmeric

⅛ tsp cayenne pepper

2 Tbsp. tomato paste

1 ½ cups dried red lentils, rinsed

7 cups low-sodium chicken or vegetable broth, plus more if needed

½ tsp fine salt, plus more to taste

4 cups bite-size cauliflower florets (from ½ med. head)

1 cup light coconut milk, plus more for optional garnish

2 Tbsp. fresh lemon juice, plus more to taste

Note: Ingredients may have been altered from the original.

Directions at washingtonpost.com

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