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Quick Moroccan lentil and cauliflower soup

Name: Quick vegetarian Moroccan lentil and cauliflower soup recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 40.00 ml Extra Virgin Olive Oil; 1 large onion, roughly chopped; 6 garlic cloves, thinly sliced; 2 bay leaves; 20.00 ml ground cumin; 2 tsp ground coriander; 1 1/2 tsp ground turmeric; 1 cinnamon quill; 400g can crushed tomatoes; 375g packet French-style green lentils; 1 large head cauliflower, broken into florets; Juice of 1 lemon; 1 bunch coriander, roughly chopped (stems and leaves), plus extra sprigs, to serve; 80g almond; 125.00 ml seed mix; 30.00 ml brown sugar; 1/2 tsp smoked paprika; 1/2 tsp ground turmeric; 30g butter, melted

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Quick Moroccan lentil and cauliflower soup

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by Lucy Nunes

Delicious Team

May 02, 2025

A bowl of this soup will make you feel great. It’s loaded with vegies for flavour, lentils to keep you feeling full for longer and some crunchy, tasty nuts for a cheeky, tasty and crunchy finish.

2 tbs Woolworths Extra Virgin Olive Oil
1 large onion, roughly chopped
6 garlic cloves, thinly sliced
2 bay leaves
1 tbs ground cumin
2 tsp ground coriander
1 1/2 tsp ground turmeric
1 cinnamon quill
400g can crushed tomatoes
375g packet French-style green lentils
1 large head cauliflower, broken into florets
Juice of 1 lemon
1 bunch coriander, roughly chopped (stems and leaves), plus extra sprigs, to serve

Nut topping

1/2 cup (80g) roughly chopped almonds
1/2 cup seed mix
1 1/2 tbs brown sugar
1/2 tsp smoked paprika
1/2 tsp ground turmeric
30g butter, melted

Method

1.

Heat the oil in a large saucepan over medium heat. Cook onion, garlic and bay leaves, stirring occasionally, for 5 minutes, or until softened. Add spices and cook, stirring, for 1 minute. Add tomato, lentils and 6 cups (1.5L) water (do not season with any salt at this stage). Bring to the boil over high heat, stirring to scrape up any brown bits from base of pan. Reduce heat to medium and gently boil, covered, for 20 minutes. Stir in cauliflower florets and bring back to the boil over high heat. Reduce heat to medium and gently boil, covered, for 10 minutes, or until lentils are tender.
2.

Meanwhile, make nut topping. Preheat oven to 200°C/180°C fan-forced. Place all ingredients on a medium baking tray and season with salt flakes. Toss to combine and roast for 15 minutes, tossing halfway through. Set tray aside to cool.
3.

Stir lemon juice, chopped coriander and 2½ tsp fine salt into lentils until well combined, then check seasoning.
4.

To serve, spoon into bowls and sprinkle with nuts and extra coriander.

Review 1

Recipe Notes

This soup will keep in an airtight container in the fridge for up to 5 days, or in the freezer for up to 1 month. Keep the nuts stored separately in a jar.