This Week’s Vegetarian Recipe!
Today is Meatless Monday, and I’m trying a new vegetarian recipe! I simply modified a standard recipe for lentil soup to make it vegetarian. And I added in some cauliflower because I had some that I needed to use up. Enjoy!
2 TBSP olive oil
1 small onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 head cauliflower, chopped into florets
1 tsp salt
1 tsp black pepper
3 quarts vegetable broth
1 pound lentils, picked and rinsed
1 15 ounce can diced tomatoes
1/2 tsp ground coriander
1/2 tsp cumin
1/4 tsp ground ginger
Serves 8-10. Total time: 50 minutes.
- In a large stockpot, heat the olive oil over medium heat. Add chopped onion, carrots, and cauliflower. Season with salt and black pepper. Saute until carrots and celery are soft and the onions are translucent, about 8 minutes.
- Add vegetable broth and bring to a simmer. Then add lentils, diced tomatoes in juice, coriander, cumin, and ginger. Simmer until lentils are tender, about 35-40 minutes.
- Use a stick blender to puree soup to your desired consistency, or pour soup into a food processor or blender and pulse. You don’t have to blend it. I like to blend so that my kids don’t know I snuck in the cauliflower!
Voila! The perfect vegetarian recipe for cold winter nights. (And your kids will love it too!)