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Cauliflower & Red Lentil Soup with Avocado and Cilantro Yogurt.

  • 1
    avocado
  • 1 medium
    carrot
  • ½ medium head
    cauliflower
  • 16 fl oz
    chicken or vegetable broth
  • ½ small bunch
    cilantro
  • 1 clove
    garlic
  • 1 (1 inch) piece
    ginger root
  • ½ cup
    plain Greek yogurt
  • 1
    tomato
  • ½ medium
    yellow onion
  •  
    cayenne pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    red lentils
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    1 medium carrot
    ½ medium head cauliflower
    1 (1 inch) piece ginger root
    1 tomato
    ½ small bunch cilantro
    1 avocado
  • 2
    Peel and medium dice the carrot and onion; place both in a medium bowl.
    ½ medium yellow onion
  • 3
    Trim off and discard the leaves and thick stem of the cauliflower, then roughly chop it into bite-sized pieces; add to the bowl with the carrot and onion.
  • 4
    Preheat a medium saucepan over medium-high heat.
  • 5
    Once the saucepan is hot, add oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 6
    Add veggies and cook, stirring occasionally, until soft, about 5 minutes.
  • 7
    Meanwhile, peel and mince or grate the ginger; peel and mince the garlic.
    1 clove garlic
  • 8
    Coarsely chop the tomato.
  • 9
    Once the veggies are soft, add the ginger, garlic, and tomato to the pan. Cook, stirring frequently, until fragrant, about 1 minute.
  • 10
    Stir in broth, water, lentils, and spices. Cover and bring to a boil. Reduce heat to a simmer and cook until lentils are tender, about 15 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    2 cup water
    ½ cup red lentils
    1 tsp cumin
    ¼ tsp cayenne pepper
    ¼ tsp salt
  • 11
    Meanwhile, shave the cilantro leaves off the stems; discard the stems and mince the leaves.
  • 12
    Place cilantro, yogurt, and salt in a small bowl; whisk to combine.
    ½ cup plain Greek yogurt
    ⅛ tsp salt
  • 13
    Halve and pit the avocado; slice crosswise while still in the skin and scoop out with a spoon.
  • 14
    Using an immersion (hand) blender, process the soup until smooth. Alternatively, transfer soup to a regular blender and blend on high until smooth.
  • 15
    To serve, divide the soup between bowls and top with yogurt and avocado. Enjoy!