Roasted Cauliflower and Lentil Soup

My Roasted Cauliflower Lentil Soup simmering on the stove! This soup is so delicious! Whenever I make it, I always make a huge pot because it goes fast and freezes really well. I played around with my recipe for this soup many times and I just love the added roasted cauliflower. If you want you can run the finished soup in a blender but I love it the way it is. I don’t add much salt because I love the flavors this soup has. If you like more salt, just add it.

You’ll need:

• 1.5 lbs lentils, washed
• 2-qts of chicken stock
• 1-qt water
• 1-2 cups of cup of chopped onion. I like extra
• 6-8garlic cloves crushed, yup I like extra
• 1/2-cup chopped celery
• 1/2-cup chopped carrots
• 2-cups or more chopped roasted cauliflower, I used a small head.
• 2-tsp salt
• 1-tsp black cracked pep
• 1/2-tsp crushed red pepper flakes
• 1/4-cup olive

Directions:

1. Heat the olive oil in a large Dutch Oven.
2. Add the onion, garlic, celery, carrots, salt, pepper and crushed red pepper. Sauté this all for 5 minutes on a medium heat.
3. Add the stock and water and bring this to a boil. Lower the heat to simmer add the cauliflower and cover. Let this simmer for 20 minutes. I do this because I want all the flavors to come together in the broth.
4. After the 20 minutes taste for salt and pepper and adjust. Now add the lentils stir them into the soup, cover and cook for 10-15 minutes until the lentils are tender.
5. Serve the soup with a drizzle of extra virgin olive oil.
6. Roasted cauliflower is so simple to make, cut the cauliflower into small pieces and toss in a bowl with a little olive oil.
7. Season with some salt n pepper and then spread out on a baking sheet.
8. Place into a pre heated 400 degree oven for 20 minutes or until done.

Daniel Mancini

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