Sunday's Melting pot

Sea salt and rosemary crackers. Half of an avocado. Chickpeas and mixed veg salad. Tofu NoMeatBalls with Tzaziki. Cauliflower red lentil soup...

This soup, i've made bunches after bunches. Thanks to Babette who made me discover the recipe. (Real recipe over there) Sarah Kramer is a genious.

Cauliflower red lentil soup

• 1 onion, chopped
• 1 tbsp ginger (fresh or powder, powder i use the Arayuma organic)
• 2 garlic cloves, minced
• 1 tsp cumin seeds
• 1/2 tsp red pepper flakes
• 1 tsp ground turmeric
• 2 + 1/2 cups vegetables broth
• 2 cups cauliflower, chopped into bite sizes
• 2 tomatoes, diced and center removed
• 1 cup dry red lentils (and wash these babies first)
• Cilantro for garnish or dry cilantro about 1/2 tsp
• 1/2 tsp salt
• 1 tbsp oil (for the pot)

1. In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the ginger, garlic, cumin, red pepper, and turmeric and sauté for 2 minutes; stir constantly to avoid sticking. Add the stock, cauliflower, tomatoes, and lentils. 
2. Bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 minutes or until veggies and lentils are cooked.
3. Add the salt, the cilantro and stir it up. 
4. Dig into the pan.
5. Do the double recipe and froze the half.