Ingredients
Scale
- 1 medium head of cauliflower (chopped)
- 1 medium shallot (quartered)
- 3 – 4 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 1/2 cup red lentils
- 2 cups vegetable broth
- 2 1/2 cups unsweetened almond milk (divided)
Instructions
- Preheat the oven to 425ºF.
- In a large mixing bowl, combine cauliflower, shallots, and garlic. Drizzle with olive oil and sprinkle with turmeric, cumin, and sea salt; toss to coat.
- Spread the seasoned vegetables on a baking sheet and roast for about 30 minutes, flipping halfway through.
- In a saucepan, combine roasted veggies with red lentils and vegetable broth; stir in 2 cups of almond milk.
- Bring to a boil, then reduce heat to simmer for 20 minutes until lentils are tender.
- Blend the mixture until smooth, adding remaining almond milk for creaminess if desired. Serve hot with garnishes like fresh herbs or lime.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dinner
- Method: Roasting, Blending
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 200
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg