How to make it

  • In a large, heavy pot (I used my cast iron Dutch oven), heat the olive oil to medium and add the onions.
  • Cook, stirring often, until they have begun to carmelize (just past the "golden" stage).
  • Add the carrots, cumin and garlic, raise the heat to medium-high and cook just until the cumin and garlic is fragrant.
  • Pour in the broth and water, add the bay leaf, rosemary, mung beans, cauliflower, and dried herbs.
  • Bring to a boil, then reduce heat to medium low and cook uncovered 40 minutes. See Photo
  • Cover pot and cook another 40 minutes.
  • Remove the bay leaf and rosemary stem, and using a blender (or immersion blender), puree the soup into a smooth mixture. See Photo
  • Add the lentils and water, cover and cook 30 minutes longer, stirring often.
  • Add thyme, salt and pepper to taste and serve.

People Who Like This Dish 3
Reviews & Comments 2

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  • ttaaccoo 6 years ago
    sounds fab!! thankyou
    Was this review helpful? Yes Flag
  • jo_jo_ba 6 years ago
    Amount Per Serving
    Calories: 248.9
    Total Fat: 3.9 g
    Cholesterol: 0.0 mg
    Sodium: 1,052.9 mg
    Total Carbs: 42.7 g
    Dietary Fiber: 10.8 g
    Protein: 12.3 g
    Was this review helpful? Yes Flag

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