Lentil soup with feta-roasted cauliflower and walnuts from Family: New Vegetable Classics to Comfort and Nourish (page 85) by Hetty Lui McKinnon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute tomatoes for tomato paste; and brown lentils, black lentils, or Puy lentils for green lentils. See recipe for a vegan variation.

  • sosayi on October 09, 2019

    This was a great recipe. While the lentil soup portion was quite basic (though still delicious), it was the feta-roasted cauliflower and walnuts that put it over the top. I used aleppo for the red pepper, which lent a nice heat, and the crunchy bits of feta were addicting. A really ingenious idea for a soup topping and I'd make that part of the recipe just on its own to use as a side or to top a grain bowl.

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