Vadouvan Cauliflower Red Lentil Soup

Vadouvan Cauliflower Red Lentil Soup

Main dish Vadouvan Vegan Vegetarian

Vadouvan Cauliflower Red Lentil Soup

By Micah Siva

Servings

6

Cook Time

50 minutes

Cuisine

Category

Dinner

Vadouvan is a French take on curry powder, made with added onion, shallots and garlic. Often milder than the classic version, Vadouvan is endlessly versatile. We love the slight sweetness, thanks to coconut sugar, with a hint of warm spices like nutmeg and cardamom. When paired with red lentils and coconut milk, it makes a beautifully rich, hearty soup that will warm you up during the colder months.

Ingredients

  • 2 tablespoons ghee or coconut oil
  • 1 large yellow onion, chopped
  • 3 large carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon fresh chopped ginger
  • 3 tablespoons Oaktown Spice Shop Vadouvan
  • 1 ½ cup red lentils, rinsed
  • 4 cups vegetable stock
  • 4 cups water
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 head cauliflower, cut into bite-sized florets
  • Juice of 1 lime
  • 1 (14 ounce) can coconut milk
  • Cilantro, to garnish

Directions

  1. In a large pot over medium-high heat, melt the ghee or coconut oil. Add the onion, carrots, and celery. Cook until softened, about 8 to 10 minutes, stirring occasionally.
  2. Add the garlic, ginger, Vadouvan, and lentils. Stir for 2 to 3 minutes, or until fragrant.
  3. Add the vegetable stock, water, salt and pepper. Bring to a boil, and reduce to a simmer. Cook, covered, for 20 minutes. Add the cauliflower, and let simmer for an additional 5 to 10 minutes, or until the lentils are fully cooked and the cauliflower is tender. Add the lime juice and coconut milk, and season with salt and pepper to taste.
  4. Serve with fresh cilantro.

Vadouvan Cauliflower Red Lentil Soup

Vadouvan Cauliflower Red Lentil Soup

COMMENTS

  • Lisa. on

    My new favorite soup and possibly my new favorite (savory) spice! A perfect dish on this windy, rainy night. Thank you Oaktown Spice Shop!

  • 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 info@oaktownspiceshop.com 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 🙏🤓❤️

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