Cauliflower, Lentil & Chicken Soup

1 tbsp (15 mL) olive oil

1/2 cup (125 mL) red onion(s), diced

1 carrot(s), large, sliced

1/2 cup (125 mL) celery, finely-sliced

2 cloves garlic, minced

1 tsp (5 mL) cumin, ground

1/2 tsp (2.5 mL) turmeric, ground

6 cups (1.5 L) low-sodium chicken broth

1/2 cup (125 mL) green lentils, raw

2 cups (500 mL) chicken breast(s), cooked, diced

2 cups (500 mL) canned diced tomatoes, with juice

2 cups (500 mL) cauliflower, fresh, cut into small florets

1 tbsp (15 mL) light tamari sauce

1/2 tsp (2.5 mL) black pepper, freshly ground

1/2 cup (125 mL) green onion(s), sliced

2 tsp (10 mL) lemon zest

1 lemon, cut into wedges

1 Heat the olive oil in a large saucepan over medium-high heat. Add the red onion, carrot and finely sliced celery. Cook until softened, 3 to 5 min.
2 Stir in the garlic, cumin and turmeric and cook until fragrant - about 30 seconds.
3 Stir in the chicken broth and dry green lentils. Cover and simmer until the lentils are tender, about 30 minutes. Puree half the soup for a smoother texture.
4 Stir in the diced cooked chicken, canned tomatoes with juice, cauliflower florets, light tamari and freshly ground black pepper. Simmer for another ten minutes or until cauliflower is tender crisp.
5 Ladle soup into bowls and garnish each with sliced green onion and lemon zest. Serve with a wedge of fresh lemon.