Product Recall:Various Brands of Vegetable Products

Cumin-Spiced Lentil & Cauliflower Soup

Prep time: 20min
Total time: 70min
Serves 4
1 tbsp
Pure 100% Olive Oil
15 mL
1/3 cup
finely diced onion
75 mL
1/4 cup
finely diced Celery Hearts
60 mL
1/4 cup
finely diced Carrots
60 mL
2 cloves
garlic, minced
0
1 tsp
ground cumin
5 mL
1/2 tsp
turmeric
2 mL
1 carton
Chicken Broth - 35% Less Sodium
900 mL
1/2 cup
dry green lentils, rinsed and drained
125 mL
1/2 head
Cauliflower, chopped into small pieces (1 cup)
250 mL
2
lemon wedges
0
1/4 cup
plain fat-free yogourt, divided
60 mL
1/4 cup
finely chopped green onion, divided
60 mL
1/4 tsp
pepper
1 mL
1 cup/250 mL
calories
170
fat
4.5 g
saturated fat
0.5 g
carbs
24 g
protein
11 g
fibre
6 g
sodium
640 mg

Directions

  1. Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and carrots and cook until softened, 3 to 4 min. Stir in the garlic, cumin, turmeric and cook until fragrant, about 30 seconds. Stir in the broth and lentils. Cover and simmer until the lentils are tender, about 40 min.

  2. Take soup off heat. Using a potato masher, break up about a third of the lentils. Stir in the cauliflower and simmer for about 8 min. or until tender.

  3. Divide the soup into 4 bowls. Squeeze lemon juice on top and garnish with yogourt, green onion and pepper.

Tip

Purée this soup for a smoother texture. It can also be brightened with red lentils.