Lentil and Cauliflower SoupPosted: December 7, 2013
This is a simple and nutritious soup I made with a head of cauliflower from my Pinckney’s Produce CSA box. Paired with crusty spelt bread, it made a perfect lunch.
Lentil and Cauliflower Soup
2 tablespoons olive oil
1 medium onion, diced
2 stalks celery, diced
1 carrot, peeled and diced
1 clove garlic, minced
6 to 8 cups vegetable broth (depending on how brothy you like your soup)
1 cup brown lentils, picked over and rinsed
1 small head cauliflower (or 1/2 a large head), chopped into small pieces
salt and pepper, to taste
Heat the olive oil in a pot over medium-high heat. Add the onion, celery, carrot, and garlic. Cook, stirring occasionally, until the vegetables are softened. Add the lentils and broth (I start with 6 cups of broth and add more as needed to suit my tastes); bring to a boil. Reduce heat and simmer until the lentils are tender, about 30 minutes. Stir in cauliflower and simmer until cauliflower is tender, about 5 minutes. Season with salt and pepper.