Cauliflower, Red Lentil and Ginger Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 medium onions, choppedGinger Root, fresh, gratedOlive Oil. 1 tbspGarlic 4 clovesCumin SeedsRed Pepper Flakes (1/2 tsp or to taste)Vegetable StockCauliflower, cut into bite-sized portionsFrozen spinach, thawedDried LentilsFresh Cilantro, mincedSalt (to taste)
1. In a soup pot on medium heat, saute onions until translucent.
2. Add ginger, garlic, cumin, red pepper and tumeric and saute for 2 minutes.
3. Add stock, cauliflower, tomatoes and lentils.
4. Bring to a boil, then reduce heat.
5. Cover with a lid and simmer for 30 minutes or until vegetables are cooked.
6. Add spinach and cook 1 minute or until thoroughly warm.
7. Stir in cilantro and salt (if desired - I don't use it), remove from heat and let sit 5 minutes before serving.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SMALLONE2012.
2. Add ginger, garlic, cumin, red pepper and tumeric and saute for 2 minutes.
3. Add stock, cauliflower, tomatoes and lentils.
4. Bring to a boil, then reduce heat.
5. Cover with a lid and simmer for 30 minutes or until vegetables are cooked.
6. Add spinach and cook 1 minute or until thoroughly warm.
7. Stir in cilantro and salt (if desired - I don't use it), remove from heat and let sit 5 minutes before serving.
Serving Size: Makes 12 1-cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user SMALLONE2012.
Nutritional Info Amount Per Serving
- Calories: 75.0
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 24.3 mg
- Total Carbs: 12.6 g
- Dietary Fiber: 3.9 g
- Protein: 4.2 g
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