Cauliflower Red Lentil & Ginger Soup - cooking recipe

Ingredients

1 medium onion, chopped
1 tablespoon fresh ginger, grated
1 tablespoon olive oil
4 garlic cloves, minced
1 teaspoon cumin seed
1/2 teaspoon red pepper flakes
1 teaspoon ground turmeric
4 cups vegetable stock
2 cups cauliflower, cut into bite-sized pieces
1 cup frozen spinach, thawed
2 medium tomatoes, chopped
1 cup dried red lentils
1/4 cup fresh cilantro, minced
1/2 teaspoon salt

Preparation

In a medium soup pot on medium heat, saute the onions in oil until translucent.
Add the ginger, garlic, cumin, red pepper, and turmeric and saute for 2 minutes; stir constantly to avoid sticking.
Add the stock, cauliflower, tomatoes, and lentils.
Bring to a boil, then reduce heat.
Cover with lid and simmer for 1 minutes or until veggies and lentils are cooked.
Stir in the cilantro and salt, remove from heat, and let sit 5 minutes before serving.