Lentil and Vegetable Soup (cauliflower)

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Preparation : 20 min Cooking : 25 min

Ingredients

1/3 cup green or brown lentils (dried) 70 g
1 leeks 300 g
1 clove garlic
1 tomatoes 120 g
1 stalk celery 70 g
1 carrots 100 g
1/2 cup cauliflower, cut into small florets 80 g
1 1/2 tbsp olive oil 25 mL
4 cups chicken broth 1 L
1 pinch salt [optional]
ground pepper to taste [optional]

Before you start

It is not necessary to soak the lentils in advance.

Method

Rinse and drain the lentils, then set aside.

Prepare the vegetables: finely slice the leek; mince or press the garlic; coarsely chop the tomatoes; chop the celery and carrot into very small dices (about 3 mm); cut the cauliflower into small pieces (about 2 cm).

In a pot, sweat the leek and garlic in the olive oil over medium heat about 3-4 min. Add the remaining vegetables, lentils, and broth, then bring to a boil, reduce the heat and simmer uncovered for 25 min or until the lentils are tender.

Adjust the seasoning and serve.

Observations

The soup keeps up to 6 days in the refrigerator or up to 3 months in the freezer.

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  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Soups | Halal | Kosher

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