Cauliflower Red Lentil Ginger Soup

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Inspired from a recipe in la dolce vegan cookbook. This week i cought a cold and desperately wanted to make some home made soup. i flipped to this recipe in the book, and had all the ingredients on hand! I love when that happens. So, i upped the spice a bit, added a cup and 1/2 more broth than originally called for, as well as some spinach too, just because... The original spices are listed below. Because i added more liquid, i also added a tbsp of sharon123 homemade vegan chicken seasoning, as well as a few grinds of the mccormick spice grinder blend mediterranean fusion which contains salt, pepper, chili, garlic and cumin

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Steps

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In a medium soup pot on medium heat , saut the onions in oil until translucent.

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Add the ginger , garlic , cumin , red pepper , and turmeric and saut for 2 minutes.

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Stir constantly to avoid sticking.

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Add the stock , cauliflower , tomatoes , and lentils.

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Bring to a boil , then reduce heat.

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Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.

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Stir in the cilantro and salt , remove from heat , and let sit 5 minutes before serving.

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Ingredients

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onion, fresh ginger, olive oil, garlic cloves, cumin seed, red pepper flakes, ground turmeric, vegetable stock, cauliflower, frozen spinach, tomatoes, dried red lentils, fresh cilantro, salt