World Feast Vegan has been sitting around unused for too long. So I fixed that by trying this Golden Cauliflower Dal Soup. I always seem to have a glut of red lentils around here and needed a way to use some up. This seemed perfect.
The cauliflower is roasted. You can see the little char spots on it floating in the soup. It’s an extra step but gave it a nice edge over other similar soups I’ve made. I also added a sprinkle of asafoetida (hing). It was no chore to destroy every last bit of the leftovers as lunch.