Cauliflower dhal soup

Prep Time: 10 minutes
Cooking Time: 35 minutes
No of Serves: 4

Recipe courtesy of Jalna


1 tablespoon olive oil

1 onion, finely chopped

2 carrots, finely chopped

1 teaspoon finely grated ginger

½ teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon ground turmeric

1 cup red lentils, rinsed, drained

3 cups salt-reduced vegetable stock

500g cauliflower, cut into florets

1 cup Jalna Greek Natural Yoghourt

Coriander sprigs, pappadums, to serve


Nutrition Information (per serve)

Energy 1480 kJ (354 calories)
Protein 22g
Total Fat 12g
Carbohydrates 32g
Saturated Fat 5g
Sugars 11g
Sodium 400mg


  1. Heat oil in a large saucepan over medium heat. Cook onion, carrot and ginger, stirring, for 10 minutes or until softened.
  2. Add spices and cook, stirring, for 30 seconds or until fragrant. Stir through the lentils.
  3. Add stock and cauliflower and bring to the boil. Reduce heat and simmer, covered, for 20 minutes or until lentils and vegetables are tender. Stir through half of yoghurt.
  4. Dollop over remaining yoghurt and sprinkle with coriander. Serve with pappadums.


Equipment: You will need a blender.