Vegetarian

Lentil and Cauliflower soup is for Dinner.

Lentil and Cauliflower soup takes 10 minutes to prepare.

Lentil and Cauliflower soup takes 60 minutes to cook.

Lentil and Cauliflower soup makes 13 servings.

The ingredients for Lentil and Cauliflower soup are:

Olive Oil, 1 1/2 tbsp
Carrots, 2 medium, finely chopped
Onions, 1 medium, finely chopped
Celery, 3 stalks, finely chopped
Garlic, 2 clove
Canned crushed tomatoes, 2/3 cup
Dried Lentils, 1 lb bag rinsed
Chicken Broth, 6 cups
Water, 2-3 cups
Bay Leaf, 1
Cauliflower, 1 medium head, cut into bite size pieces

Here is how you make Lentil and Cauliflower soup:

Heat oil in a soup pot over medium heat. Stir in carrots, onion, celery, and garlic. Cover and cook until veggies begin to soften (3-5 min). Stir in tomato, lentils, and broth. Bring to a boil and reduce to a simmer. Add bay leaf, cover and cook until lentils are tender (30-45 min), adding water as needed. Stir in cauliflower and cook until tender (5-8 min). In a blender, puree 1-2 cups of soup (mostly lentils). Add back to pot and stir. Remove bay leaf and serve. Makes Appx 12-15 1 cup servingsNumber of Servings: 13Recipe submitted by SparkPeople user SRSAMSON.

The nutritional information for Lentil and Cauliflower soup is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 78.0

• Total Fat: 1.3 g
• Cholesterol: 0.0 mg
• Sodium: 330.7 mg
• Total Carbs: 12.7 g
• Dietary Fiber: 4.7 g
• Protein: 5.0 g