I love pulses and would love to add lentils to the Cauliflower, Garlic and Tumeric soup. Can you please help to suggest how I can do this? Thanks.
Nigella's Cauliflower, Garlic And Turmeric Soup is a warmly spiced soup that is easy to make. The flavours do lend themselves to the addition of lentils, but you would need to adjust both the amount of spicing and the amount of liquid used. To keep the gorgeous golden colour and soupy consistency then it would be best to use either yellow split peas or yellow lentils, though both of these require a longer cooking time to let them soften and break down.
We would suggest using 50g (approximately ¼ cup) dried yellow split peas, rinsed and drained. Put the pulses in a saucepan with 250ml (1 cup) vegetable stock, bring to the boil and boil for 10 minutes, then reduce the heat and simmer for 20-30 minutes, until they are soft and starting to break up (add extra liquid if necessary). The cooking time can vary, depending on how old the split peas are. Make the soup following the recipe instructions, adding an extra ½ teaspoon of turmeric. Add the part-cooked split peas when you add the potato and continue with the recipe, adding extra stock during cooking if the soup is becoming too thick. The soup with added pulses will make approximately 6 portions rather than 4. But please note that as we have not tested the recipe in this form, we are unable to guarantee the results. If you like the combination of cauliflower and pulses then you may also like to try Nigella's Warm Spiced Cauliflower And Chickpea Salad With Pomegranate Seeds.