I realize we are getting to the end of soup season in Colorado. But, I’m sure there is one more snow storm left in the system … so run out and get these ingredients so that you can hunker down and make some soup (if and when the snow finally comes). And if it doesn’t snow, make some anyway. I just had some leftovers for lunch, cold, and it was still very tasty.
1/2head of cauliflowercleaned and cut into florets
1tspfine sea salt
2organic cinnamon sticks
1-2organic bay leavesdried
1tsporganic ground cayenne
1tsporganic ground cumin
1tspfine sea salt
1/2tsporganic ground black pepper
Toss the cauliflower with olive oil, sprinkle with sea salt and roast in oven at 425°F for 30 minutes.
Meanwhile, saute the onion and celery in olive oil until the onions are translucent (about 5 minutes).
Add lentils and saute for 2 minutes.
Add chicken stock, bay leaves, cinnamon sticks, and bring to a boil.
Reduce heat and simmer for 20 minutes.
Remove and discard cinnamon sticks and bay leaves. Add turmeric, cayenne, and cumin.
Add roasted cauliflower to the lentils, along with water and blend together either with an immersion blender, or in small batches in a blender … (make sure soup is cool, don’t burn yourself!) I think this soup is better after it sits for a bit to let the flavors meld together.
Return soup to pot and heat.
Season to taste with salt and pepper.
Top with a dash of Cholula hot sauce (and a spash of chimichurri sauce if you are so inclined) before serving.
For Christmas last year, my friend Mary gave me a new cookbook, The Cancer Fighting Kitchen. The cookbook, written by Rebecca Katz, is chock full of nutrient dense recipes that Rebecca developed while working with cancer patients. This was the first recipe I tried, and the second time I used the cookbook, I made this again because I liked it so much the first time! It took me a few weeks to branch out and try her other recipes… which are also fabulous, but this is still my favorite. Often, I just make the marinated lentils (through step 2) and store them in the fridge. Then, I toss them with whatever veggies I have, for a quick, tasty, nutritious salad.
Combine the lentils, garlic, oregano, bay leaf, and cinnamon stick in a saucepan and cover with water or broth by 2 inches. Bring to a boil, then cover, lower the heat, and simmer until the lentils are tender, 20 to 25 minutes. Drain the lentils thoroughly and discard the whole spices.
In a separate bowl, whisk the olive oil, vinegar, lemon juice, lemon zest, cumin, and salt together. Toss the lentils with the vinaigrette, then refrigerate for 20 minutes.
Stir in the bell pepper, cucumber, olives, mint and parsley and combine. Season as desired with salt, pepper, or lemon juice. Serve with feta cheese sprinkled over the top.