This insanely delicious and insanely easy weeknight-friendly meal is totally vegan, gluten-free, and easy to toss together in a snap. It’s a Vegan Spiced Cauliflower and Lentil Soup and it’s my new obsession. The soup is almost like a stew. but still feels light with the cauliflower in there. The spices go beautifully with the cauliflower and the lentils which pack the recipe with protein.

I love topping this with extra plant-based yogurt, mint and roasted chickpeas. Sounds weird, but trust me - it’s so good!

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Vegan Spiced Cauliflower & Lentil Soup

Yield: 4

Author: Copina Co.

prep time: cook time: total time:

ingredients:

• 3 tablespoons organic olive oil
• 1 medium carrot, sliced
• 2 cups cauliflower florets
• 1 large yellow onion
• 2 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 1/4 cup dried red lentils
• 3 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 cup orange juice or juice of 1 fresh orange
• 1/4 tsp sea salt
• ground pepper to taste
• TOPPINGS:
• a handful of roasted chickpeas
• a few spoonfuls of plant yogurt
• a few sprigs of fresh mint leaves, torn roughly in hands

instructions:

How to cook Vegan Spiced Cauliflower & Lentil Soup

1. Take a medium pot and heat the oil over medium. Add the carrot, onions, garlic , ginger, and cauliflower and saute until the veggies begin to soften (about 5 minutes). Add the lentils, tomato paste, spices, and orange juice. Stir and cook for a few minutes. Add 4 1/2 cups of water and the salt and pepper. Stir, bring to a boil, then simmer for about 20 minutes or until the lentils are cooked and the veggies are tender. Top with extra olive oil and the plant yogurt, chickpeas, and mint!

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Vegan Spiced Cauliflower & Lentil Soup

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Author:

copina co

Ingredients

• 3 tablespoons organic olive oil
• 1 medium carrot, sliced
• 2 cups cauliflower florets
• 1 large yellow onion
• 2 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh ginger
• 1 1/4 cup dried red lentils
• 3 tablespoons tomato paste
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1/2 cup orange juice or juice of 1 fresh orange
• 1/4 tsp sea salt
• ground pepper to taste
• TOPPINGS:
• a handful of roasted chickpeas
• a few spoonfuls of plant yogurt
• a few sprigs of fresh mint leaves, torn roughly in hands

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Directions

1. Take a medium pot and heat the oil over medium. Add the carrot, onions, garlic , ginger, and cauliflower and saute until the veggies begin to soften (about 5 minutes). Add the lentils, tomato paste, spices, and orange juice. Stir and cook for a few minutes. Add 4 1/2 cups of water and the salt and pepper. Stir, bring to a boil, then simmer for about 20 minutes or until the lentils are cooked and the veggies are tender. Top with extra olive oil and the plant yogurt, chickpeas, and mint!