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Photo: Peter Ardito
Cook Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:12Yield:12 servings, about 1 1/4 cups eachJump to Nutrition Facts
Cook Time:30 minsAdditional Time:1 hrTotal Time:1 hr 30 minsServings:12Yield:12 servings, about 1 1/4 cups each
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:1 hr
Additional Time:
1 hr
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:12
Servings:
12
Yield:12 servings, about 1 1/4 cups each
Yield:
12 servings, about 1 1/4 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2teaspoonsextra-virgin olive oil2cupschopped onions2cupschopped carrots4clovesgarlic, minced1teaspoonground cumin1teaspoonground coriander1teaspoonground turmeric¼teaspoonground cinnamon¼teaspoonground pepper6 cups vegetable broth or reduced-sodium chicken broth2cupswater3 cups chopped cauliflower (about 1/2 medium)1 ¾cupslentils1 28-ounce can diced tomatoes2tablespoonstomato paste4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed½cupchopped fresh cilantro2tablespoonslemon juice
Cook Mode(Keep screen awake)
Ingredients
2teaspoonsextra-virgin olive oil
2cupschopped onions
2cupschopped carrots
4clovesgarlic, minced
1teaspoonground cumin
1teaspoonground coriander
1teaspoonground turmeric
¼teaspoonground cinnamon
¼teaspoonground pepper
6 cups vegetable broth or reduced-sodium chicken broth
2cupswater
3 cups chopped cauliflower (about 1/2 medium)
1 ¾cupslentils
1 28-ounce can diced tomatoes
2tablespoonstomato paste
4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
½cupchopped fresh cilantro
2tablespoonslemon juice
DirectionsHeat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.Just before serving, stir in cilantro and lemon juice.TipsTo make ahead: Prepare through Step 2 and refrigerate for up to 3 days or freeze for up to 6 months; stir in cilantro and lemon juice just before serving.Originally appeared: EatingWell Magazine, January/February 2013
Directions
Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.Just before serving, stir in cilantro and lemon juice.TipsTo make ahead: Prepare through Step 2 and refrigerate for up to 3 days or freeze for up to 6 months; stir in cilantro and lemon juice just before serving.
Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
Just before serving, stir in cilantro and lemon juice.
Tips
To make ahead: Prepare through Step 2 and refrigerate for up to 3 days or freeze for up to 6 months; stir in cilantro and lemon juice just before serving.
Originally appeared: EatingWell Magazine, January/February 2013
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Nutrition Facts(per serving)151Calories2gFat28gCarbs9gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
