spicy lentil soup

**makes 7-10 servings

Ingredients

2 onions
2 celery stalks
3 cups red lentils uncooked
1 small cauliflower chopped
1 tbsp hot peppers of your choice
2 garlic cloves
1 tsp salt
1 tsp pepper
1 tsp dried italian herbs
1 tbsp extra virgin olive oil
5 C vegetable stock
5 C water

Lentils can be a great source of dietary fibre and lean protein. This soup is healthy, comforting and packed with flavour. It stores great in the fridge or freezer and can be served with some fresh buns or a quick salad for lunch or dinner.

Dice the onion, celery and peppers. Transfer to a large pot or dutch oven. Sauté over medium heat in olive oil for 5 minutes.

Add the minced garlic ( I like to use a garlic press because it's way easier than chopping ), dried herbs, salt and pepper and sauté for another minute.

Transfer the chopped cauliflower chunks, 5 cups of vegetable stock, 5 cups of water and the lentils to the pot. Bring to a boil, lower heat and simmer for one hour stirring often.

Blend lightly with an immersion blender, serve immediately.

TIP : When re-heating you may need to add some extra water to thin the soup out.