Moroccan Lentil Cauliflower Soup
Moroccan Lentil Cauliflower Soup is a healthy winter Vegetarian made with steamed lentils! Serve with your favorite hot, crunchy bread!
Friends, life is eating, loving, and laughing. So much of enjoying eating and the whole food experience is about sharing a meal with someone you love! If you love cauliflower soup like we do, you must also try this Cauliflower White Cheddar Cheese Soup!
Moroccan Lentil Cauliflower Soup Ingredients:
- Onion + carrots + garlic
- Olive oil
- Ground cumin + turmeric + cinnamon + pepper
- Vegetable broth
- Cauliflower
- Steamed lentils (I buy at Trader Joe’s)
- Diced tomatoes
- Tomato paste
- Fresh spinach
- Fresh cilantro
- Lemon juice
- Salt to taste
- Sour cream
We love lentil soup
We’ve been trying to eat more soups in our home, packing them full of veggies, laying off the carbs (tough job!), eating more slowly, and savoring every bite! If you’ve never tried my Red Lentil Sweet Potato Stew recipe, you may want to make this recipe, too!
Healthy Living
So much of healthy living is about getting into the outdoors! Last week I traveled to Yosemite with my husband, and we kept up our yoga and healthy eating! Some say it’s difficult to eat healthy on the road, but I’m really learning to with success! It’s all about discipline, balance, and making good choices.
We loaded up with NW Raw juices, a few salads, nuts, and healthy snacks. Plenty of water!
We ate salads during the day, and are really trying to stick to our 2016 goal of sharing a meal when we eat out.
Yosemite hiking
We did get some hiking in. Being that it was Valentine’s Day weekend, and our 25th Valentine’s to spend together, I couldn’t help but think how marriage has been a hike.
Hike your own pace
About half-way up the very steep climb, Paul would tell me, “Hike your own pace, baby, not mine.”
From that point, I kept thinking about every breath, every step, the icy (scary to me) spots, the steepness, how Paul was in front of me, and at times I’d move to the front, slipping on rocks, the man who fell, the friendly people we passed, and how my hiking stick kept me grounded. I received great insight on this 6.5 mile hike, and it taught me a lot about my own marriage!
The way up to our destination (Nevada Falls near the legendary John Muir trail).
Right before descending (6.5 hike), I looked up to see the heart etched.
I thanked God.
Heading to my good friend Lori’s house for dinner and to spend the night, we had a hard time saying goodbye to the beautiful Yosemite valley!
Lentil Cauliflower Soup Recipe
This lentil soup recipe I’m sharing today I made last week, and like most soups, it gets better with time, as the seasonings have time to develop as the soup sits (for a day or two). Make it a day ahead if you can, and then serve it to your friends!
I love Trader Joe’s steamed lentils, which make it a cinch to get the soup cooking, so the flavors can steep and you can enjoy it for dinner.
And I love comments from readers: “We LOVE this soup! Even my carnivore husband! I have used it in my catering and it’s a favorite.”
:)
More lentil recipes:
Lentil-Grape Mint Walnut Salad Recipe
Chicken Curry Crock Pot Lentil Soup
Chimichurri Chicken Lentil Soup {A Spicy Perspective}
Curried Red Lentil Soup with Chickpeas {Closet Cooking}
Get the Recipe:
Moroccan Lentil Cauliflower Soup
Ingredients
- 2 cups chopped onion
- 2 cups chopped carrots
- 4 cloves garlic, minced
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons ground cumin
- 2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground pepper
- 6 cups vegetable broth or reduced-sodium chicken broth, non-vegetarian
- 2 cups water
- 3 cups chopped cauliflower
- 1 17 oz. package of steamed lentils, I buy at Trader Joe’s
- 1 28- ounce can diced tomatoes
- 2 Tbsp. tomato paste
- 4 cups chopped fresh spinach
- 1/2 cup chopped fresh cilantro
- 2 Tbsp. lemon juice
- Sour cream, optional
Instructions
- In a large sauté pan, heat the oil on medium-high and cook the onions for 2-3 minutes. Add carrots, garlic, oil, cumin, turmeric, cinnamon and pepper; cook for another 2-3 minutes. Add broth, water, cauliflower, cooked lentils, tomatoes and tomato paste, and stir until well combined.
- Heat to a boil; turn down to simmer and cook, covered, for 30 minutes.
- Just before serving, stir in spinach, cilantro and lemon juice. Cook for 5 minutes.
- Refrigerate up to 3 days, or freeze for up to 6 months.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
We LOVE this soup! Even my carnivore husband! I have used it in my catering and it’s a favorite.
Really tasty and easy to make cheers for the idea.
I spent Valentine’s with my husband and our precious family. We all went to a Valentine’s Banquet at church and enjoyed great food, great fellowship and great love!
Sounds like a fun trip! I agree that healthy eating on the road is possible if you are intentional. Hubby and I went out to lunch saturday and then to a movie. Yesterday we made burgers and Pizookies at home, and just chilled.