15/08/2026
Hey, hey good lookin', whatcha got cookin'
On todays menu...
You will need
1 small onion, diced
1 celery rib, diced
2 medium carrots, diced
3 garlic cloves, minced
Equal amounts of brown, red, and black lentils (see note*) to make 1 cup total
1 cup diced tomatoes, canned or fresh
2 cups cauliflower florets (see note **)
8 - 9 cups of vegetable broth - see my easy veggie broth recipe
Cooking oil, for sauteing vegetables (if using)
Cooked rice or any other grain, for serving (make sure to use gluten-free grain types if needed)
1 tsp cumin powder
1 tsp turmeric
1/2 tsp paprika
1/4 tsp assafetida (optional - omit for gluten-free)
1/2 tsp garam masala (optional)
Salt, pepper to taste
How to make
Heat 2-3 Tbsp of vegetable broth or oil in a large, heavy-bottomed soup pot or Dutch oven.
Add onions, celery, carrots and garlic. Cook 3-4 min, stirring occasionally, until the vegetables look soft. Add more broth to prevent sticking if needed.
Add cumin, turmeric, paprika and assafetida (if using - omit for gluten-free) to the vegetables. Stir to distribute the spices, cook for 1 minute.
Add rinsed lentils, diced tomatoes, and the rest of the vegetable broth. Bring to a boil, cover, and simmer over medium-low heat for 20 min, or until the lentils become soft. Stir in salt and pepper.
Once the lentils are soft, add cauliflower florets to the pot, cover, and cook the soup for 3 minutes. (Avoid cooking the soup any longer as the cauliflower can turn into mush). Take the pot off the heat, stir in garam masala if using. Let the soup cool for at least 10-15 min before serving.
To serve: ladle the soup in individual bowls, top with cooked rice or other grain of choice. Enjoy!
Notes
*If you don't have three different types of lentils available, you can easily use 1 cup of regular, brownish-greenish lentils.
**You can omit cauliflower or replace it with broccoli or spinach if you like.
***Red lentils tend to completely disintegrate in this soup, adding to a hearty texture, so in the end you'll only see brown and black lentils floating in the soup.
