Vadouvan Cauliflower Red Lentil Soup

Vadouvan Cauliflower Red Lentil Soup


Vadouvan Cauliflower Red Lentil Soup

Vadouvan Cauliflower Red Lentil Soup


  • Melba on

    I use this spice mix, Vadouvan, as pretty much my go to for many dishes. I even use it in scrambled eggs or omelette. It’s amazing go to spice for stir fry Tofu and veggies. I use on meat dishes and in quinoa sometimes. Little or a lot depending on taste I’m looking to get. To the spice mix I sometimes add cumin or oregano or paprika, or salt and pepper; or chipotle chili powder to some dishes. Really amazing basic go to mix for me. I had to go by more. I’m in Southern California and make sure I visit the shop when on my regular visits to my sister’s home in East Bay. I have added it to my more simple garbanzo soup. I will try this lentil soup recipe. Love the addition of veggie in this soup recipe. Thank you.

  • Anne on

    A wonderful recipe. Goosed the amount of ginger and vadouvan, then partially stick-blended the result. Topped with fresh croutons fried in vadouvan and Aleppo spiced olive oil, thinly sliced shallots quick-pickled in pineapple vinegar, and parsley.

  • Evan on

    Hi Christina, I’m so glad you liked the soup and the Vadouvan! It’s one of my go to blends. I’m also happy to let you (and your partner) know that we can sell you the Vadouvan in bulk: feel free to contact us at for more information.

    Take care, and happy cooking!

    Evan (they/them)
    Customer Success Lead
    Oaktown Spice Shop

  • Christina B. on

    This is amazing. So simple, but so good. So easy, but such complexity of flavor. I seriously underestimated how good this is. Having read the comments about the soup being bland, I made some assumptions and adjustments. For broth, I used two large cubes of my homemade low sodium vegie broth reduction. I sauteed the garlic, onion, veggies, and ginger gently until they were almost translucent. I added first two Tblsp of vadouvan, mixed it in, allowed to simmer while the stock cubes thawed into the mix. Then I added 2 cups of water, simmer. Next 1/2 C reconstituted coconut milk powder (1:2 ratio) and added the last Tblsp of vadouvan. Allowed to simmer. Then added lentils. I gradually added more water as the lentils expanded, simmering all the while. Since we have a low sodium household, I opted not to add salt or pepper. In total, I added 8 cups of liquid, but tasted along the way before adding more. For serving, each bowl was topped with some roasted cauliflower and cilantro leaves. The result was so flavorful, absolutely delicious. My partner told me I have to ask if you sell vadouvan in bulk … please 🙏🤓❤️

  • Amy Leventhal on

    A wonderful soup for the chilly weather we are having! This made a nice, big pot that will keep my husband and I satiated for the next few nights. I did have to do a little doctoring (I almost always find this to be true of recipes), but after the addition of more salt and pepper, to taste, another half a lime for more acid, and some preserved lemon peel for a little extra zing, I’m quite happy with it, and will definitely be making it again! The Vadouvan spice mix is really high quality, as is everything else at Oaktown—so lucky to live nearby!

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