Cauliflower Red Lentil & Ginger Soup

"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"
 
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photo by Kozmic Blues photo by Kozmic Blues
photo by Kozmic Blues
Ready In:
35mins
Ingredients:
14
Serves:
6
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ingredients

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directions

  • In a medium soup pot on medium heat, sauté the onions in oil until translucent.
  • Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking.
  • Add the stock, cauliflower, tomatoes, and lentils.
  • Bring to a boil, then reduce heat.
  • Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.
  • Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving.

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Reviews

  1. What ever happened to the frozen spinach that's listed in the ingredients?
     
  2. delicious, I will make this again.
     
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RECIPE SUBMITTED BY

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