I’ve had a spectacular summer. It’s been so hot during the days with some awe-inspiring thunderstorms at night… one of the things I’ve missed most about Canadian summers.
I’ve had loads of fun experiences.
I have felt incredibly loved.
And, much to the chagrin of some, I almost never wore shoes.
I have zero complaints.
But as the weather drops ever so slightly, my mind has shifted to autumn. I miss the Canadian fall. The leaves changing colours, the cardigans, soup, rosy cheeks, and cool mornings.
Last year I was incredibly depressed at the lack of autumn in the UK. Rain, rain and rain… and sideways rain. But, this year I know what to expect. I’m going to make the most of it in England this year.
In fact, I’m sitting here writing this unapologetically wearing a cardigan and drinking masala tea.
It’s only 20 degrees Celsius outside. I need to warm up.
And so, soup!
Not just any soup, but Eat To Live friendly soup, full of lentils, vegetables and autumn spices. Although I may have been missing a big hunk of crusty french loaf slightly, this incredibly hearty soup was both soul and body warming… and that’s enough for me.
- 2 cups chopped onions
- 2 cups chopped carrots
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground pepper
- 6 cups low sodium vegetable broth
- 2 cups water
- 3 cups chopped cauliflower (about ½ medium)
- 1½ cups of brown lentils, uncooked
- 1 28-ounce can diced tomatoes
- 2 tablespoons tomato paste
- 4 cups chopped fresh spinach or one 10-ounce package frozen chopped spinach, thawed
- ½ cup chopped fresh cilantro
- 2 tablespoons lemon juice
- Cook onions over medium heat with a splash of water until softened; add carrots and cook, stirring occasionally, about 10 minutes.
- Stir in garlic and cook for 30 seconds.
- Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute.
- Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil.
- Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. Stir in spinach and cook until wilted, 5 minutes.
- Just before serving, stir in cilantro and lemon juice.