by Jen
on January 26, 2020
I hope this post finds you enjoying the weekend. It’s rainy, cool and overcast here in Florida so it seems like the perfect time to share this recipe for Lentil, Cauliflower and Kale Vegan Power Soup.
I posted a photo of this soup in last week’s “Day in the Life at 20 Months” post and received quite a requests for the recipe. My go-to lunch this winter has been a bowl of soup with buttered sourdough, avocado toast or cheese toast. I’ve enjoyed making a pot of soup on Sunday or Monday and eating it throughout the week.
This Lentil, Cauliflower and Kale Vegan Power Soup is packed with lentils, veggies and warm spices. It’s a spin-off of the Oh She Glows Glowing Spiced Lentil Soup (which is amazing and you should absolutely make it!) You get a whole head of cauliflower and a bunch of kale in the recipe along with tomatoes and onions. A can of full-fat coconut milk makes this soup extra rich and delicious. You have to promise to use it because it contributes so much to this recipe.
What’s interesting about this recipe is the inclusion of red lentils instead of the traditional green or brown. The biggest differentiators with red lentils is that they’re fast-cooking and have a very creamy texture when cooked. They’re also nutritionally dense.
Each quarter cup of dry red lentils (which cooks to three-fourths cup) gives you 9 grams of fiber and 13 grams of protein. You also get roughly 25% of your daily folate, 15% iron, 15 % zinc, 9% of a day’s magnesium, and 6% potassium. Pretty awesome for 180 calories and zero sodium per serving.
Here’s the recipe. Enjoy!
LENTIL, CAULIFLOWER AND KALE SOUP
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