Cumin-Spiced Lentil & Cauliflower Soup
Prep Time
Serves
Cooking Mode
1 tbsp olive oil
⅓ cup finely diced onion
¼ cup finely diced celery
¼ cup finely diced carrots
2 cloves garlic, minced
1 tsp ground cumin
½ tsp turmeric
1 carton reduced sodium chicken broth
½ cup dry green lentils, rinsed and drained
½ head cauliflower, chopped into small pieces (1 cup)
2 lemon wedges
¼ cup plain fat-free yogourt, divided
¼ cup finely chopped green onion, divided
¼ tsp pepper
1 tbsp olive oil
⅓ cup finely diced onion
¼ cup finely diced celery
¼ cup finely diced carrots
2 cloves garlic, minced
1 tsp ground cumin
½ tsp turmeric
1 carton reduced sodium chicken broth
½ cup dry green lentils, rinsed and drained
½ head cauliflower, chopped into small pieces (1 cup)
2 lemon wedges
¼ cup plain fat-free yogourt, divided
¼ cup finely chopped green onion, divided
¼ tsp pepper
Directions
1Heat 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.
2Take 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.
3Divide the soup into 4 bowls. Squeeze lemon juice on top and garnish with yogourt, green onion and pepper.
Tips
1
Purée this soup for a smoother texture. It can also be brightened with red lentils.
Disclaimer
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Personal Note
Personal Note
