Ingredients
2-3 carrots- 2-3 cups of vegetable stock
- 1.5 – 2 cups of dry red lentils
- 1 small onion or leek
- 1 (small) head of cauliflower
- 1 Granny Smith
- 1 bay leaf
Sauté the peeled and thinly cut carrots and onions (or leeks) in a splash of olive oil for a couple of minutes, or until they have softened slightly. Add the chopped cauliflower florets and the apple (also peeled and diced). Cook for 2 minutes. Add the veggie stock and bay leaf, bring to a boil. Lastly, add the lentils and simmer for 20-30 minutes. Enjoy!
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