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Prep Time
20 mins
Total Time
1 h 10 m
Serves 4


1 tbsp
olive oil
15 mL
1/3 cup
finely diced onion
75 mL
1/4 cup
finely diced celery
60 mL
1/4 cup
finely diced carrots
60 mL
2 cloves
garlic, minced
1 tsp
ground cumin
5 mL
1/2 tsp
2 mL
1 carton
reduced sodium chicken broth
900 mL
1/2 cup
dry green lentils, rinsed and drained
125 mL
1/2 head
cauliflower, chopped into small pieces (1 cup)
250 mL
lemon wedges
1/4 cup
plain fat-free yogourt, divided
60 mL
1/4 cup
finely chopped green onion, divided
60 mL
1/4 tsp
1 mL


Step 1

Heat the olive oil in a large saucepan over medium heat. Add the onion, celery and carrots and cook until softened, 3 to 4 min. Stir in the garlic, cumin, turmeric and cook until fragrant, about 30 seconds. Stir in the broth and lentils. Cover and simmer until the lentils are tender, about 40 min.

Step 2

Take soup off heat. Using a potato masher, break up about a third of the lentils. Stir in the cauliflower and simmer for about 8 min. or until tender.

Step 3

Divide the soup into 4 bowls. Squeeze lemon juice on top and garnish with yogourt, green onion and pepper.


Purée this soup for a smoother texture. It can also be brightened with red lentils.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Characteristics Every Day Soup/Stew

Nutritional Facts Per Serving

Nutrition Description:
1 cup/250 mL
4 g
24 g
6 g
11 g
640 mg
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