Red Lentils & Cauliflower SoupCourse: Breakfast & Smoothies
2 small leeks (or 1 large one)
3 cloves of garlic
1 cauliflower (cut in florets)
200g of red split lentils
500ml water (700ml if not using coconut milk)
200ml coconut milk (optional)
1tbsp extra virgin olive oil (for frying)
1tsp ground cumin
- Chop the leeks and the garlic and lightly fry in a hot pan with extra virgin olive oil for a couple of minutes until soft.
- Add lentils (thoroughly washed) and cauliflower florets, pour the water and the coconut milk, bring to boil, then reduce the heat and simmer for 20min (or until cauliflower is cooked).
- Once lentils and cauliflower are cooked, blend with a hand-held blender.
- Top up with mixed seeds and fresh herbs.