Sunday, 10 March 2013

Spiced Lentil and Cauliflower Soup

Isn't it kind of fantastic that nourishing, healthy food can just happen to be satisfying comfort food at the same time? There's something about soup. You can pack the veggies and the grains in and end up with something that tastes like a warm hug. A spicy, warm hug.

This soup is delicious and satisfying, lightly spiced and oh-so comforting. It's so thick, it's probably actually a stew. But we'll call it soup anyway.

Spiced Lentil and Cauliflower Soup

2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon turmeric
oil for sauteeing
1 onion, diced
3 cups carrots, diced
1/4 teaspoon black pepper
5 cloves garlic, minced
1 head cauliflower, roughly chopped
1 can diced tomatoes
1/4 cup tomato paste
4 cups chicken stock
2 cups water
3/4 cup brown rice
1 3/4 cups lentils
salt to taste

Heat the cumin, coriander, and turmeric in a large soup pot, without oil, at a medium heat. Once they start releasing their fragrances, add the oil and fry the onion and carrots until they begin to soften. Stir in the minced garlic and fry it for about half a minute before adding the cauliflower. Stir the vegetables together, so that the spices evenly coat them.

Now add the chicken stock, water, canned tomatoes, tomato paste, and brown rice. Add salt as needed (this will depend on the saltiness of your stock and personal taste!)

Bring the soup to a boil and then turn down the heat and leave it to simmer, covered.

In a separate pot, bring about four cups of water to a boil and add the lentils. Turn the heat down and simmer the lentils, with the lid on, until they are soft but not mushy, about 25 minutes.

Once the lentils have cooked, drain them and add them to the soup. Cover the pot again and let it continue to simmer for another 20-25 minutes, or until the brown rice is thoroughly cooked.

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