Lemony Lentil & Cauliflower Soup

Ingredients

• 1 tbsp (15 ml) extra-virgin olive oil
• 5 1/2 oz (150 g) carrot, diced
• 3 1/2 oz (100 g) celery, diced
• 3 (9 g) garlic cloves, minced
• 1 tsp (2 g) cumin
• 8 1/2 oz (240 g) green lentils
• 6 cups (1440 ml) low-sodium vegetable broth
• 14 oz (400 g) cauliflower
• 2 tbsp (30 ml) lemon juice
• 1 tsp (2 g) lemon zest
• 1 1/2 oz (40 g) parmesan, grated
• 3 tbsp (9 g) fresh parsley

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Method

1. Warm the olive oil and soften the diced carrot and celery 6 minutes, until golden at the edges; add the garlic and cumin 30 seconds.
2. Add the rinsed green lentils and broth, simmer covered 20 minutes, until the lentils are just soft.
3. Add the cauliflower in small florets and simmer 8 minutes more, until both are tender.
4. Off the heat stir in the lemon juice and zest; serve with grated parmesan and parsley. Keeps four days, freezes three months.