Red Lentil and Cauliflower Soup

I get the Washington Post's "Eat Voraciously" newsletter every day and I'd say at least once every couple of weeks, I see a recipe that I want to try. This one is a really excellent mix of things I typically keep around the house - the cupboard and fridge/freezer contain almost everything on a regular basis, so it's great in a pinch and makes for a delicious and healthy lunch. I swapped a few things (frozen cauliflower instead of fresh, curry powder instead of turmeric) and made an accidental omission, and it was still great - even A was keen to have soup. So posting this now for my future reference when I make it again this weekend (and will add a picture if I can manage a decent picture of soup.

Red Lentil and Cauliflower Soup

Adapted from the Washington Post

Serves 6

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion (12 ounces), chopped
• 3 cloves garlic, minced or finely grated
• 1 tablespoon grated fresh ginger
• 1/2 teaspoon ground cumin
• 1/4 teaspoon curry powder (originally turmeric but I ran out)
• 1/8 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1 1/2 cups dried red lentils, rinsed and picked through to remove any stones
• 7 cups low-sodium chicken or vegetable broth, plus more if needed
• 1/2 teaspoon fine salt, plus more to taste
• 16 oz frozen cauliflower florets
• 1 cup light coconut milk, plus more for optional garnish (I totally forgot to add this and the soup was still great - obviously I will try again and see what difference this makes)
• 2 tablespoons fresh lemon juice, plus more to taste

Method

1. In a 4-quart soup pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring occasionally, until tender but not brown, 4 to 5 minutes. Add the garlic and ginger and cook, stirring, until aromatic, 30 seconds more. Stir in the cumin, curry powder and cayenne pepper until aromatic, about 30 seconds. Stir in the tomato paste to incorporate, followed by the lentils. Add the broth and salt, and bring to a boil.
2. Reduce the heat to medium-low and simmer, uncovered, for 15 minutes. If the lentils have absorbed most of the broth, add more as needed — start with 1 cup — for a thick but soupy consistency. Add the cauliflower and return the mixture to a boil. Reduce the heat so the soup is at a simmer and cook until the cauliflower is soft, 20 to 25 minutes more. Remove from the heat and, using an immersion blender, puree until smooth. (Or, you can puree the soup in batches in a blender: To prevent spatters, be careful to not fill it more than halfway, remove the center ring from the lid, and hold a kitchen towel over the lid as you blend.) Stir in the coconut milk and lemon juice, then taste, and season with additional salt, if desired.
3. Ladle the soup into individual bowls, garnish with a drizzle of coconut milk, if desired, and serve hot.