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Lentil-Cauliflower Soup


1 cup lentils, cooked, simmer on medium

2 tbsp EVOO

1 tsp minced garlic

1 medium onion, chopped

½ lb ground turkey (optional for vegetarians)

½ head cauliflower, chopped

2-3 stalks celery, chopped

2 large carrots, chopped

2 med tomatoes chopped

1 cup mushrooms, sliced

3-4 cups fresh baby spinach or 1 package frozen

1 tsp Peachy’s dried herbs

1 tsp ground cumin

1 tsp ground coriander

Salt and peper to taste

½ bunch cilantro


Nutrition Information per 10 0z serving:

205 kCal, 13 g Protein, 24 g Carbs, 7.6 g Fat, 5.5 g Fiber, 73 mg Sodium


Heat oil in a soup pot, add garlic and onions, cook for 2 minutes.

Add ground turkey, beef or chicken (for non-vegetarians) cook until brown about 4-5 minutes.

Add carrots, celery, cauliflower, tomatoes and mushrooms.

Add herbs, cumin and coriander, saute for 3-4 minutes.

Add lentils and enough water (4-6 cups) depending on soup thickness preference.

Let simmer for 20-25 minutes.

Blend in spinach.

Season with salt and pepper.

(I prefer to make this spicy hot w cayenne pepper)

Sprinkle w cilantro before serving.

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