Serves: 4
Total Calories: 146

6 cups water
1 cup brown lentils rinsed and drained
1 (3-inch) piece dulse (optional)
pinch saffron
1 tablespoon extra virgin olive oil
2 cups bite sized cauliflowerets
1/2 cup coarsely chopped carrot
1/2 cup coarsely chopped celery
4 cloves garlic thickly sliced
1/2 tablespoon grated ginger
1 teaspoon ground cumin
3 pinches cayenne pepper
1/4 teaspoon turmeric
1 3/4 cups coarsely chopped Italian plum tomatoes
1/4 cup coarsely chopped cilantro
1/2 teaspoon sea salt or to taste

1. Bring the water, lentils, dulse (if using), and saffron to boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered 15 to 20 minutes, or until the lentils soften.

2. While the lentils cook, heat the oil in a medium-sized skillet over medium heat. Add the cauliflower, carrots, celery, garlic, ginger, cumin, and cayenne. Sauté about 5 minutes, or until the cauliflower begins to soften and the vegetables are bright in color.

3. Add the sautéed vegetables and turmeric to the lentils. Simmer covered about 10 minutes, or until the lentils are soft.

4. Stir the tomatoes into the pot and simmer covered another 5 minutes. Add the cilantro and salt. Adjust the seasonings, if desired.

5. Ladle the hot soup into bowls and serve.

Nutritional Facts:

Serves: 4
Total Calories: 146
Calories from Fat: 30

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