Lebanese Cauliflower Lentil Soup
Roasted cauliflower in a red-lentil soup with explicitly divided olive oil.
Preparation: 25 min · Cooking: 46 min · Total: 1 hr 11 min · 2 servings
Ingredients
- 100 g DRY split red lentils
- 100 g RAW trimmed cauliflower florets
- 75 g Trimmed yellow onion
- 0.5 tsp Ground cumin
- 15 ml Olive oil TOTAL: 5 ml roast + 10 ml onion
- Salt, to taste
- 600 ml Initial cooking water
- 500 ml Separate lentil rinse water, discarded
- 120 ml Optional hot texture-water reserve, maximum (optional)
- 0.25 tsp Ground coriander
- Black pepper, to taste
- 40 g Optional prepared RTE toasted flatbread chips (optional)
Instructions
Rinse lentils and prepare vegetables
Rinse 100 g DRY lentils using separate 500 ml rinse water; drain and discard it. Wash/trim 100 g cauliflower into about 2 cm florets and chop 75 g onion. Initial soup water is a separate 600 ml, not rinse water or unspecified stock.
Rinse 100 g DRY lentils using separate 500 ml rinse water; drain and discard it. Wash/trim 100 g cauliflower into about 2 cm florets and chop 75 g onion. Initial soup water is a separate 600 ml, not rinse water or unspecified stock.
Roast with allocated oil
Preheat to 200°C. Coat cauliflower with 5 of total 15 ml oil on a suitable tray. Roast from 15 minutes until tender/golden, not burnt; reserve remaining 10 ml for onion.
Preheat to 200°C. Coat cauliflower with 5 of total 15 ml oil on a suitable tray. Roast from 15 minutes until tender/golden, not burnt; reserve remaining 10 ml for onion.
Roast with allocated oil: 900 seconds
Sauté measured onion
Soften all 75 g onion in remaining 10 ml oil over medium heat, checking from 5 minutes until translucent. No extra oil or guessed medium-onion count.
Soften all 75 g onion in remaining 10 ml oil over medium heat, checking from 5 minutes until translucent. No extra oil or guessed medium-onion count.
Sauté measured onion: 300 seconds
Add lentils and spices
Add drained lentils, 0.5 tsp cumin, 0.25 tsp coriander and salt/pepper to taste. Stir over medium heat from 1 minute until fragrant without scorching.
Add drained lentils, 0.5 tsp cumin, 0.25 tsp coriander and salt/pepper to taste. Stir over medium heat from 1 minute until fragrant without scorching.
Add lentils and spices: 60 seconds
Add initial water and boil
Add all 600 ml initial cooking water and bring to a boil. Select water as specified, not an unlisted variable vegetable stock or extra lemon.
Add all 600 ml initial cooking water and bring to a boil. Select water as specified, not an unlisted variable vegetable stock or extra lemon.
Simmer until fully tender
Add roasted cauliflower. Cover with fitted lid and simmer gently from 25 minutes until lentils fully cooked and cauliflower tender. Use only recorded portions of optional 120 ml HOT texture reserve; follow stricter lentil directions.
Add roasted cauliflower. Cover with fitted lid and simmer gently from 25 minutes until lentils fully cooked and cauliflower tender. Use only recorded portions of optional 120 ml HOT texture reserve; follow stricter lentil directions.
Simmer until fully tender: 1500 seconds
Check soup texture
Check cooked lentils soften into soup around tender florets. No obligatory purée or precise finished-volume promise; do not silently exceed the bounded water allowance.
Check cooked lentils soften into soup around tender florets. No obligatory purée or precise finished-volume promise; do not silently exceed the bounded water allowance.
Serve with optional prepared toast
Serve as 2 catalogue shares. Optional 40 g prepared RTE toasted flatbread chips are a listed separate accompaniment, not a hidden bread/oil recipe. Keep chips separate until service.
Serve as 2 catalogue shares. Optional 40 g prepared RTE toasted flatbread chips are a listed separate accompaniment, not a hidden bread/oil recipe. Keep chips separate until service.
Chill and reheat safely
Refrigerate shallow leftovers promptly, covered at 4°C or colder. Use within 2 days or earlier component deadline and reheat once to 74°C throughout.
Refrigerate shallow leftovers promptly, covered at 4°C or colder. Use within 2 days or earlier component deadline and reheat once to 74°C throughout.
Tips
- Step quantities describe the base of 2 catalogue shares. Follow the scaled ingredient list for 1–8 shares: halve every numeric input for 1, multiply by four for 8, including process water, garnish and operating allowances. Time, temperature, layer thickness, pan depth and safe appliance load do not multiply: use comparable-depth pans or separate batches. Piece yields are separate from shares. Cup = 240 ml, tbsp = 15 ml, tsp = 5 ml. Record bounded optional adjustments; reconcile incompatible products instead of adding unmeasured ingredients.
Common mistakes
- Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Substitutions
- Keep specified raw/cooked/prepared states and amounts. Check actual labels/allergens and stricter directions; reconcile incompatible products instead of silent substitutions.
Storage
Keep covered at 4°C or colder; use within 2 days or earlier component-label deadline. This selected household cap is not validated shelf life. Keep perishables at 4°C or colder. Separate raw meat/flour tools from ready-to-eat food. Refrigerate shallow portions promptly within 2 hours, or 1 hour above 32°C; do not wait for full counter cooling. These are refrigeration deadlines, not a guarantee that every deep pot reaches 4°C within them.
Reheating
Reheat cooked leftovers only once to 74°C throughout; check representative centres and follow earlier component deadlines.
About this recipe
Roasted cauliflower in a red-lentil soup with explicitly divided olive oil.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.