Mom's Cozy Lentil Soup

This lentil soup is a healthy twist on the classic, swapping out potatoes for cauliflower. I fondly remember my mom making this when I was a kid. I’d always add a pat of butter on top, stir it in, and savor its rich, delicious flavor. It’s a comforting, nostalgic dish that’s perfect for warming the soul on cold, rainy winter days.

Ingredients:

· 2 1/2 tablespoons olive oil

·  1 medium onion, diced

·  2 teaspoons kosher or sea salt

·  A pinch of black pepper

·  2 tablespoons tomato paste

·  1 1/2 cups dried red or yellow lentils

·  6 cups low-sodium chicken or vegetable broth

·  1 1/2 cups cauliflower florets (chop into small florets)

·  1 tablespoon advieh (Persian spice mix)

Making a great lentil soup involves a few key tips and tricks to enhance the flavors and make it hearty and delicious. Here’s how to do it:

Start by heating olive oil in a large, heavy-bottomed pot over medium heat. Once hot, add the onions and salt. Sauté the onions until they caramelize and turn a deep golden brown, about 10 to 12 minutes—this step is crucial for adding rich flavor to the soup! Stir in the tomato paste and cook for 1 to 2 minutes to deepen the flavors.

Next, add the lentils, broth, and advieh (Persian spice blend) to the pot, and stir everything together. Turn the heat to high and bring the mixture just to a boil. Reduce the heat to low, cover, and let it simmer gently for 15 to 20 minutes until the lentils are tender. Midway through cooking, add the cauliflower—this timing ensures it doesn’t become too mushy.

It’s not traditional to puree this soup, but blending the lentils and cauliflower can give it a smooth, creamy texture. You can use a stick blender right in the pot or transfer it to a blender. It adds a velvety finish that works perfectly with the flavors.

To serve, ladle the soup into bowls and top each with a small pat of butter. As it melts, the butter adds a rich, silky texture and a little extra goodness.

For an amazing extra layer of flavor (that I learned from my mother-in-law), skip the butter and take things up a notch by preparing a quick mint-infused oil. Heat 1–2 tablespoons of oil (olive oil, vegetable oil, or ghee) in a small pan over medium heat. Add 1 tablespoon of dried mint to the hot oil and fry for 10–20 seconds, stirring gently until the mint darkens slightly and releases its aroma. Be careful not to overcook it, as burnt mint can turn bitter. Once ready, remove from heat and drizzle the fragrant, mint-infused oil directly over the soup. This simple technique elevates the aroma and infuses the soup with a rich, herbaceous flavor.

(Check out the picture of this incredible mixture in the top right corner below!)

Other Notes:

My amazing wife suggested mentioning the option to substitute cauliflower rice for fresh cauliflower—because who doesn’t love a good shortcut? For this recipe, if it calls for 1 1/2 cups of fresh cauliflower, you can simply use 1 1/2 cups of cauliflower rice, as the volume stays nearly the same after processing.

Let It Rest: Like many Iranian dishes, lentil soup often tastes even better the next day as the flavors deepen and develop. Be sure to make extra for those delicious leftovers!

Soaking lentils is optional but can slightly reduce cooking time and improve digestibility. To soak, cover lentils with water for 30 minutes to 2 hours, then drain and rinse multiple times before cooking. Enjoy!