- Prep Time
- 20 mins
- Total Time
- 1 h 10 m
- Serves
- Serves 4
Ingredients
- 1 tbsp
- olive oil
- 15 mL
- 1/3 cup
- finely diced onion
- 75 mL
- 1/4 cup
- finely diced celery
- 60 mL
- 1/4 cup
- finely diced carrots
- 60 mL
- 2 cloves
- garlic, minced
- 0
- 1 tsp
- ground cumin
- 5 mL
- 1/2 tsp
- turmeric
- 2 mL
- 1 carton
- reduced sodium chicken broth
- 900 mL
- 1/2 cup
- dry green lentils, rinsed and drained
- 125 mL
- 1/2 head
- cauliflower, chopped into small pieces (1 cup)
- 250 mL
- 2
- lemon wedges
- 0
- 1/4 cup
- plain fat-free yogourt, divided
- 60 mL
- 1/4 cup
- finely chopped green onion, divided
- 60 mL
- 1/4 tsp
- pepper
- 1 mL
Method
Step 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.
Step 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.
Step 3
Divide the soup into 4 bowls. Squeeze lemon juice on top and garnish with yogourt, green onion and pepper.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
