Zuppa cavolfiore e lenticchie rosse - Cauliflower and red Lentil Soup

I could live on soups and I always enjoy making new ones, especially in the cold season. 

Cauliflower and lentil  well combine  together, both in terms of flavour and texture.

Here I suggest an easygoing soup, using  plain ingredients everyone usually keeps in the pantry and in the fridge or can easily get just round the corner. 

I become adventurous by using three spices, which do not belong to my culinary tradition. However, they give an exotic twist to the dish. Turmeric (curcuma in Italian), with its health benefits, exotic flavour and intense colour is my favourite one; cumin is essential with pulses and mild paprika gives a delicate touch of hot.

The secret: add the cauliflower after 30 minutes and cook it for 20 minutes, not longer, in order to keep it crunchy.

Zuppa cavolfiore e lenticchie rosse
Cauliflower and Red Lentil Soup

1 medium onion, chopped
1 large carrot, trimmed, quartered and chopped
2 small new potatoes, peeled and chopped
100 g red lentils
1 tablespoon tomato puree
The florets of 1 medium cauliflower (approx 500 g)
600 ml vegetable stock
Sea salt and black pepper
¼ teaspoon paprika
1 teaspoon turmeric
½ teaspoon ground cumin
A generous handful of flat-leaf parsley, finely chopped
A good squeeze of fresh lemon juice
Natural yogurt to serve 
Extra virgin olive oil 

Serves 4 to 5 
Preparation time: 10 minutes
Cooking time: 50 minutes

1. In a pan, heat one tablespoon of oil and sauté onion, carrot and potatoes for 5 minutes over low heat with a good pinch of salt. 

2. Add the tomato paste and the lentils and stir to combine with a wooden spoon. 

3. Pour in the stock and bring it to the boil. Reduce the heat and leave to simmer for 30 minutes, covered, stirring occasionally. Ad stock, if necessary, but the soup must be quite dense.

4. Season with paprika, turmeric and cumin.

5. Add the cauliflower florets and cook for another 20 minutes, lid on.

6. Remove from the heat, adjust the seasoning and sprinkle with parsley.

7. Serve with a squeeze of lemon juice and a generous tablespoon of yogurt.

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