Healthy Living Steps

Cooking Time: 25 minutes

Preparation Time: 5 minutes

Calories: 307

Serves: 4

This soup combines the best of both worlds:

warm dish in a bowl and tasty dinner in just 30 minutes. The cauliflower and the red lentils make it hearty enough to stand as a dish on its own, and the chili gives it a nice kick.

1 Small cauliflower

4 Large carrots

5 cups water

2 teaspoons dry mint

½ teaspoon turmeric powder

3 Large leeks

2 Medium onions

¼ teaspoon chili powder

Salt and pepper to taste

4 garlic cloves

2/3 cup red lentils

2 tablespoons olive oil

4 cups veggie broth

Preheat two tablespoons of olive oil in a large pot over medium low heat.

Cut the veggies into pretty large chunks and add them to the hot pot. Sauté the veggies with the spices for 3-4 minutes, or until they soften up a bit.

In the meantime, gently wash the lentils.

Add the lentils to the sautéed veggies along with the veggie broth and the water, and bring the soup to a boil. After the soup boils, cover it and lower the heat, allowing it to simmer gently for 20 minutes.

Once the veggies are soft and the lentils are cooked through, blend everything together using a stick blender. Serve hot with an extra sprinkle of mint.

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