Lentils and Cauliflower with Gremolata Salad

Serves 4

www.ZsusVeganPantry.com

1 tablespoon olive oil

2 large carrots, chopped

1 medium onion, minced

6 garlic cloves, minced

1 teaspoon (1.2g) dried thyme

1 tablespoon (15 mL) tomato paste

1 cup (240 mL) brown lentils, rinsed and picked over

4 cups (950 mL) vegetable broth

2 bay leaves

3 cups (100g) chopped kale, tough stems removed

1 small head cauliflower, florets only

1 cup (240 mL) water

Sea salt and fresh ground black pepper, to taste

Gremolata Salad

1. Heat the oil in a large pot over medium heat. Stir in the carrots, onion, garlic and thyme and cook until the carrots are soft, about 15 minutes.

2. Stir in the tomato paste and cook for 1 minute.

3. Stir in the lentils, broth and bay leaves. Bring to a boil, reduce to simmer and cook, partially covered, until the lentils are tender, about 30 minutes.

4. Blend 2 cups of the soup using an immersion blender or a standard blender. Return the blended lentils to the pot if using a regular blender. Stir in the kale, cauliflower and water. Season to taste with salt and pepper. Simmer the soup until the cauliflower is tender, about 10 more minutes.

5. Serve the stew with the Gremolata Salad on top.