Lentil and Cauliflower Soup
This simple soup is tasty and nutritious.
Preparation time: 10 mins Cooking time: 30 mins
Serves 4
You need
1 tbsp garam masala (or ras el hanout - middle-eastern spice mix)
1 cup red lentils, washed and drained
1 brown onion, finely chopped
2 cloves of garlic, crushed
2 cups of cauliflower florets
2 cups (500 mls) chicken stock
1 x 400g tin of chopped tomatoes
2 tbsp olive oil
2 handfuls of baby spinach leaves
To make
Fry the onion in olive oil for 5 minutes until soft. Add the garlic and gently fry for a minute more. Add the garam masala and fry for a further minute or two until the mixture becomes fragrant. Add the lentils and combine well. Add the stock, the tomatoes with their juice and 2 tins of water (using the tomato tin for measuring). If you prefer a thick soup, start with less added water - you can always add extra if it becomes too thick. Bring to the boil and then simmer for 15 minutes. Add the cauliflower florets and simmer for 15 minutes more, adding the spinach just a few minutes before the end of the cooking time.
To serve
Serve with natural Greek yoghurt and/or a squeeze of lemon juice.
