1/30/15

Cauliflower Potato Lentil Soup (Family Favorite!)


2 T soy sauce
1 T lemon juice
3 onions
8 cloves garlic, minced
16 oz mushrooms, sliced (8oz canned)
1 red pepper
6 carrots, peeled and chopped
(2 parsnips, peeled and chopped)
6 stalks celery peeled and chopped
3 large potatoes, peeled and diced
1 cup dried red split lentils
1 can chickpeas 
1 24 oz bag of cauliflower, defrosted and drained
1-2 tsp salt
black pepper, to taste
1/2 cup fresh parsley, chopped (2 T dry)
2 cups kale, chopped
2.5 L hot water (10 cups)
  • In a large pot, saute onions and  garlic in some vegetable broth.
  • Add in the carrots, parsnip, celery and potatoes and cook for about 3 minutes stirring occasionally.
  • Slowly pour in hot water,one cup at a time. 
  • Add in lentils and stir. 
  • Bring to a boil, and reduce heat to a simmer.
  •  Add in the cauliflower and spices. 
  • Cover and cook for another 15-20 minutes.  

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