Hearty Lentil Soup with Cauliflower and Spices
Ingredients
- 1 tbsp olive oil
- 1 cup chopped onion (1 medium-sized)
- 3 big cloves of garlic, minced
- 1 head of cauliflower, chopped (medium-sized) (500 g)
- 1 cup chopped carrot (about 1/2 of a big one)
- 1 cup chopped celery
- 3 cups dried lentils, brown or green, rinsed and drained (600 g)
- 14 oz chopped tomatoes (400 g)
- 8 cups vegetable broth (2 liters)
- 1 1/2 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp red pepper flakes
- 1/2 tsp ground coriander
- 1/2 tsp ground caraway seeds
- 1/2 tsp smoked paprika powder
- 1/2 tsp turmeric powder
- 1/2 tsp minced fresh ginger
- 1/2 tsp sweetener
- sea salt
- 2 dried bay leaves
- 2 tbsp liquid aminos
- 1 tbsp lemon
- 1/8 cup coconut milk or coconut cream (optional)
Preparation
Heat oil in a large pot over medium heat and add the chopped onion, cooking for 3 minutes, then add garlic, carrot, and celery, and cook for 3 more minutes
Add the spice mix, the lentils, cauliflower, and broth, and bring to a boil
Add the bay leaves and cook the soup with a lid on for about 5 minutes
Add the chopped tomatoes and stir, then let the soup simmer for 20-25 minutes or until the lentils are cooked but not mushy
Add liquid aminos and lemon, and optionally coconut milk or cream
Garnish with fresh herbs and enjoy
Tips
Serve with rice or bread if desired
