Indian cauliflower and lentil soup

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A warm, hearty, spicy filling soup. An unconventional combination of vegetables and lentils with the richness of indian spices.


6 ripe plum tomatoes, peeled
2 tbsp coconut oil +1 extra
400g (half medium) cauliflower, cut into small florets
2 large potatoes, peeled and cut into chunks
1 cup red lentil, washed and drained
1,300 ml water
1 tsp of; turmeric, paprika, cumin
ֲ1 tsp salt, freshly ground black pepper
2 tsp cumin seeds
4 garlic cloves, crushed
3-4 cm ginger root. Finely grated
1 chilly pepper, crushed- optional
A handful of fresh chopped coriander, for garnish


Heat 2 tbsp olive oil in a heavy soup pan. Cut the tomatoes to large chunks and add to the pan. Cook the tomatoes wile stirring for 5 minutes or until they are soft.
Add the cauliflower, potatoes and lentil and keep stirring for 2 more minutes.
Add water, spices and salt, give it a good stir. Bring to the boil, lower the heat, cover with the lid and let it simmer for 30 minutes.
Wile the soup is cooking, heat the remaining spoon of oil in another small saucepan. Add the cumin seed and fry them for a minute. Add the garlic and ginger and cook wile stirring on a low heat for another 1-2 minutes.

When the vegetables are completely soft and lentils are broken down and dissolved, give the soup a good stir and using a wooden spoon, mash a little the vegetables against the side of the pan.Add the garlic ginger mixture, stir well and adjust seasoning.

The soup is ready! Divide the soup into soup bowls, garnish with the chopped coriander and serve

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Galit Hahn

Galit Hahn

Certified natural nutritionist

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