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Product Recall: Red Onions from USA Read More
Level
easy
Prep Time
20 min
Total Time
70 min
Serves
Serves 4

Ingredients

1 tbsp
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.

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Nutrition Facts

Nutrition Description:
1 cup/250 mL
Calories:
170
Fat:
4
Saturated Fat:
0
Carbs:
24
Fibre:
6
Sugar:
0
Cholesterol:
0 mg
Protein:
11
Sodium:
640 mg
Potassium:
0