I love beautiful complex flavored soups. This soup has a different flavor profile by the addition of Miso that gives it sweet umami, fresh fennel and spicy-crunchy lentils.
The idea for crunchy Lentils came from the Indian snack Dalmoth. Dalmoth is a snack made by deep frying cooked dal, specifically moth beans. I skipped the fried part and toasted cooked Lentils to achieve the same crunchiness.
Cauliflower Fennel Miso soup with Toasted Lentils
Ingredients for the Soup
- 2 tablespoons white miso paste organic preferred
- 2′ tablespoon olive oil divided
- 1 small cauliflower diced (about 4-5 cups)
- 1 medium sized fennel sliced
- 2 cloves garlic minced
- 4 cups water or veggie broth or mix of both
- 1 tablespoon fresh lemon juice
- 1/2 cup puy Lentils soaked for 30 minutes then cooked for 8-10 minutes till al dente not soft (slightly underdone).
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cumin
- Salt and pepper
- 1 green onion chopped
- Small handful cilantro chopped
- A few Pomegranate
- Cold pressed e.v olive or Flaxseed oil to drizzle
- Warm a teaspoon of oil in a frying pan. Add the cooked lentils and pan fry for 8-10 minutes on gently heat. Stirring continuously. Do this till the lentils start to dry and get a little crispy. Sprinkle cayenne, cumin, salt and pepper and mix well. Leave it cool, they get crispy as they cool.
- Heat 1 tablespoon of oil in a dutch oven or soup pot over medium-high heat. Add the fennel, cauliflower and sauté, stirring until the veggies start to get soft, about 8 minutes.
- Stir in the garlic. Continue to cook for about 1 minute longer. Add 3 cups of water or broth and bring to a boil. Reduce the heat to low and simmer until the vegetables are tender, about 8-10 minutes.
- Cool slightly.
- Transfer the soup to a high speed blender and add the miso. Blend on high until smooth and creamy. Return the soup to the pot, stir in the lemon juice, taste and adjust seasonings as needed.
- Divide soup between 4 bowls and top with Crunchy Lentils, herbs and pomegranate.