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Cauliflower & Red Lentil Soup with Avocado and Cilantro Yogurt.

  • 2
    avocados
  • 2 medium
    carrots
  • 1 medium head
    cauliflower
  • 32 fl oz
    chicken or vegetable broth
  • 1 small bunch
    cilantro
  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 cup
    plain Greek yogurt
  • 2
    tomatoes
  • 1 medium
    yellow onion
  •  
    cayenne pepper
  •  
    cumin
  •  
    extra virgin olive oil
  •  
    red lentils
  •  
    salt
  • 1
    Wash and dry the fresh produce.
    2 medium carrots
    1 medium head cauliflower
    2 (1 inch) pieces ginger root
    2 tomatoes
    1 small bunch cilantro
    2 avocados
  • 2
    Peel and medium dice the carrots and onion; place both in a medium bowl.
    1 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 large pot over medium-high heat.
  • 5
    Once the pot is hot, add oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 6
    Add veggies and cook, stirring occasionally, until soft, about 6 minutes.
  • 7
    Meanwhile, peel and mince or grate the ginger; peel and mince the garlic.
    2 cloves garlic
  • 8
    Coarsely chop the tomatoes.
  • 9
    Once the veggies are soft, add the ginger, garlic, and tomatoes to the pot. 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.
    32 fl oz (4 cups) chicken or vegetable broth
    4 cup water
    1 cup red lentils
    2 tsp cumin
    ½ tsp cayenne pepper
    ½ 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 medium bowl; whisk to combine.
    1 cup plain Greek yogurt
    ¼ tsp salt
  • 13
    Halve and pit the avocados; 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!