Buttery Vegan Lentil Cauliflower Soup
Ingredients
- 3 tablespoons @bertolli_us organic olive oil
- 1 medium carrot, sliced
- 2 cups cauliflower florets
- 1 large yellow onion
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh ginger
- 1 cup dried red lentils
- 3 tablespoons tomato paste
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- juice of 1 orange
- 1/4 tsp sea salt
- ground pepper to taste
Toppings
- a handful of roasted chickpeas
- a few spoonfuls of plant yogurt
- a few sprigs of fresh mint leaves, torn roughly in hands
Preparation
Heat the oil in a medium pot over medium heat. Add the carrot, onion, garlic, ginger, and cauliflower, and sauté until the vegetables begin to soften, about 5 minutes.
Add the lentils, tomato paste, spices, and orange juice. Stir and cook for a few minutes.
Add 4 cups of water, salt, and pepper. Stir, bring to a boil, then simmer for about 20 minutes or until the lentils are cooked and the vegetables are tender.
Top with extra olive oil, plant yogurt, chickpeas, and mint.
