Simple Roasted Cauliflower Lentil Soup


It is cold outside and the weather is perfect for soup.  On these windy and cold winter mornings, I love to prepare a crockpot soup that will be ready for lunch and then again for dinner.

There is nothing quite like a hearty winter soup.  Delicious and nutritious soups don’t have to be complicated.  This one is the perfect example.  It is simple and fashioned from Shabbos leftovers.

I used leftover roasted cauliflower from Shabbos, but this soup can easily be made with fresh or frozen cauliflower, as well.  If using fresh or frozen cauliflower, it will require more cooking time in the crockpot and more salt.

I have used red lentils for this soup because they cook quicker and break down more easily into a velvety smooth pureed soup.  You can use green or brown lentils, but the soup will require more cooking time and will result in a soup with a more distinctive lentil texture. For more information on different types of lentils, read my introductory lentil soup post.


3 cups cauliflower florets, fresh, frozen or roasted (see kosher notes)
1 onion, diced and sauteed in oil
2-3 cloves garlic, sauteed in oil or garlic powder
1 teaspoon salt
dash of pepper

scallions for garnish (optional)

6-quart Crock Pot

metal stick blender



Over medium heat, saute onion and garlic in a bit of oil until just turning brown.  Place sauteed onions and garlic in crockpot.

If roasting cauliflower, place cauliflower in a single layer on a baking sheet coated with parchment paper or foil.  Drizzle with oil and lightly sprinkle with kosher salt and garlic.  Cook for 25 minutes  at 375 degrees and then increase temperature to 450 degrees F for 20-25 minutes more, checking that vegetables are soft and browned before removing from oven.

To the crockpot, add cauliflower, red lentils and season with salt and pepper.  Cook for 4-6 hours on high heat.

Blend with a stick blender just before serving.  Garnish with Curly Scallion Garnish



Kosher laws disallow the eating of  any whole insects and therefore cauliflower require a process of soaking, rinsing and in some cases, pureeing.   Kashrut authorities differ on the proper checking of  cauliflower and some disallow its use altogether.  This blog was not designed to be your  kosher authority, so please consult your local rabbinic authority regarding using and preparing cauliflower.


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