Cumin-Spiced Lentil & Cauliflower Soup

  • Prep Time 20 min
  • Total Time 1 h 10 min
  • Serves 4

Ingredients

  • 1 tbsp Pure 100% Olive Oil 15 mL
  • 1/3 cup finely diced onion 75 mL
  • 1/4 cup finely diced celery 60 mL
  • 1/4 cup finely diced carrots 60 mL
  • 2 cloves garlic, minced 0
  • 1 tsp ground cumin 5 mL
  • 1/2 tsp turmeric 2 mL
  • 1 carton reduced sodium chicken broth 900 mL
  • 1/2 cup dry green lentils, rinsed and drained 125 mL
  • 1/2 head cauliflower, chopped into small pieces (1 cup) 250 mL
  • 2 lemon wedges 0
  • 1/4 cup plain fat-free yogourt, divided 60 mL
  • 1/4 cup finely chopped green onion, divided 60 mL
  • 1/4 tsp pepper 1 mL

Directions

  • Step 1

    Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and carrots and cook until softened, 3 to 4 min. Stir in the garlic, cumin, turmeric and cook until fragrant, about 30 seconds. Stir in the broth and lentils. Cover and simmer until the lentils are tender, about 40 min.

  • Step 2

    Take soup off heat. Using a potato masher, break up about a third of the lentils. Stir in the cauliflower and simmer for about 8 min. or until tender.

  • Step 3

    Divide the soup into 4 bowls. Squeeze lemon juice on top and garnish with yogourt, green onion and pepper.

Tip

Purée this soup for a smoother texture. It can also be brightened with red lentils.