Lentil and Vegetable Soup (cauliflower)

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Ingredients

??? green or brown lentils (dried) ???
??? leeks ???
??? garlic ???
??? tomatoes ???
??? celery ???
??? carrots ???
??? cauliflower, cut into small florets ???
??? olive oil ???
??? chicken broth ???
??? 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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  • I replaced oregano by rosemary and it turned out great
  • 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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