Cauliflower Red Lentil & Ginger Soup |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Inspired from a recipe in La Dolce Vegan cookbook. This week I cought a cold and desperately wanted to make some home made soup. I flipped to this recipe in the book, and had all the ingredients on hand! I love when that happens. So, I upped the spice a bit, added a cup and 1/2 more broth than originally called for, as well as some spinach too, just because... The original spices are listed below. Because I added more liquid, I also added a tbsp of Sharon123 homemade vegan chicken seasoning, as well as a few grinds of the Mccormick spice grinder blend Mediterranean Fusion which contains salt, pepper, chili, garlic and cumin Ingredients:
1 medium onion, chopped |
1 tablespoon fresh ginger, grated |
1 tablespoon olive oil |
4 garlic cloves, minced |
1 teaspoon cumin seed |
1/2 teaspoon red pepper flakes |
1 teaspoon ground turmeric |
4 cups vegetable stock |
2 cups cauliflower, cut into bite-sized pieces |
1 cup frozen spinach, thawed |
2 medium tomatoes, chopped |
1 cup dried red lentils |
1/4 cup fresh cilantro, minced |
1/2 teaspoon salt |
Directions:
1. In a medium soup pot on medium heat, sauté the onions in oil until translucent.
2. Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking.
3. Add the stock, cauliflower, tomatoes, and lentils.
4. Bring to a boil, then reduce heat.
5. Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.
6. Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving.
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