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–+ servings

Cauliflower Spinach Red Lentil Soup

4.10 from 10 votes
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Prep Time 15 minutes
Cook Time 1 hour 40 minutes
Total Time 55 minutes
Course Lunch & Dinner
Servings 8

Cooking & Baking Supplies

  • Lodge Enameled Cast Iron Dutch Oven
  • Storage Containers

Ingredients  

Soup Base

  • 3 medium yellow onions, diced
  • 2 garlic cloves, minced
  • 4 tbsp olive oil (+ additional olive oil as needed to make sure veggies do not stick to the pot)
  • 3 32oz low sodium vegetable broth

Vegetables

  • 4 cups cauliflower florets
  • 2 cups carrots, chopped
  • 4 cups spinach, tightly packed

Spices & Flavor

  • 2 tbsp fresh thyme
  • 1 1/2 tsp salt, to taste
  • pepper, to taste

Protein

  • 1 14oz red lentils, dry

Instructions 

  • Cut your onions, cauliflower and carrots into cubes.
  • Saute onions in olive oil on medium heat until browned. This could take 15-20 minutes and you should make them browned to your liking (I like my onions very browned and caramelized). Once the onions are almost done, add in the garlic and saute for 1-2 minutes.
  • Next, add in the cauliflower and saute and then add in the carrots, mixing all of the ingredients together with the onions and garlic. This could take about 15-20 minutes.
  • Add in the spices to the mixture and mix for about 1-2 minutes.
  • Add in the vegetable broth and cook on medium heat for 10-15 minutes or until all the vegetables slightly softer but not too soft because they will continue to cook. Stir frequently.
  • Rinse the red lentil and add them to the soup and cook for about 5-6 minutes.
  • Turn off the heat when lentils are done and add in the spinach so it gets wilted.
  • Let the soup cool (I often let this sit on the stove in my covered Lodge overnight) and then portion out into storage containers. You can store in the fridge for a few days or freeze for later (up to 3 months). ENJOY!
Did you make this recipe?Tag @girlswhoeat!