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.