Ingredients

1 tbsp olive oil

1 cup chopped onion (1 medium-sized)

3 big cloves of garlic, minced

1 head of cauliflower, chopped (medium-sized) (500 g)

1 cup chopped carrot (about 1/2 of a big one)

1 cup chopped celery

3 cups dried lentils, brown or green, rinsed and drained (600 g)

14 oz chopped tomatoes (400 g)

8 cups vegetable broth (2 liters)

Spice mix: 1 1/2 tsp onion powder, 1 tsp ground cumin, 1/2 tsp red pepper flakes, 1/2 tsp ground coriander, 1/2 tsp ground caraway seeds, 1/2 tsp smoked paprika powder, 1/2 tsp turmeric powder, 1/2 tsp minced fresh ginger, 1/2 tsp sweetener, sea salt.

2 dried bay leaves

2 tbsp liquid aminos

1 tbsp lemon

1/8 cup coconut milk or coconut cream(optional)

Instructions

Heat oil in a LARGE pot over medium heat and add the chopped onion. Cook for 3 minutes, then add garlic, carrot, and celery, and cook for 3 more minutes.

Add the spice mix, the lentils, cauliflower, and broth and bring to a boil.

Now add the bay leaves and cook the soup with a lid on for about 5 minutes.

Then add the chopped tomatoes and stir. Let the soup simmer for a further 20-25 minutes or until the lentils are cooked but not mushy.

Finally, add the liquid aminos and lemon. You can also add coconut milk or cream but this step is optional.

2 tbsp liquid aminos

1 tbsp lemon

1/8 cup coconut milk or coconut cream(optional)

Instructions

Heat oil in a LARGE pot over medium heat and add the chopped onion. Cook for 3 minutes, then add garlic, carrot, and celery, and cook for 3 more minutes.

Add the spice mix, the lentils, cauliflower, and broth and bring to a boil.

Now add the bay leaves and cook the soup with a lid on for about 5 minutes.

Then add the chopped tomatoes and stir. Let the soup simmer for a further 20-25 minutes or until the lentils are cooked but not mushy.

Finally, add the liquid aminos and lemon. You can also add coconut milk or cream but this step is optional.