My dad showed me this recipe in the Sobey’s grocery store flyer. He even sent me a container along with the recipe so that I’d give him some to try – as a finders fee. This warmly spiced but not spicy soup is great for winter. And the lentils provide some great lean protein!
Recipe from Sobeys.com website. All credit and rights go to Sobeys.
1 tablespoon Olive Oil
1/3 cup onion, finely diced
1/4 cup celery, finely diced
1/4 cup carrots, finely diced
2 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon turmeric
900mL vegetable broth
1/2 cup uncooked lentils, rinsed and drained
1/2 head cauliflower, chopped into bite size pieces
(I also added 1/2 cup chopped green beans for colour and crunch)
2 lemon wedges (or 1 tbsp lemon juice)
1/2 cup vegan sour cream or vegan yogurt
green onion, finely chopped
pepper to taste
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
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
3. Divide the soup into 4 bowls. Squeeze lemon juice on top and garnish with yogourt, green onion and pepper.
I know that the colour in the picture doesn’t look super appetizing, but I promise you that this is a delicious soup. Give it a try and let me know what your think.