1. In a large, heavy pot (I used my cast iron Dutch oven), heat the olive oil to medium and add the onions. 2. Cook, stirring often, until they have begun to carmelize (just past the "golden" stage). 3. Add the carrots, cumin and garlic, raise the heat to medium-high and cook just until the cumin and garlic is fragrant. 4. Pour in the broth and water, add the bay leaf, rosemary, mung beans, cauliflower, and dried herbs. 5. Bring to a boil, then reduce heat to medium low and cook uncovered 40 minutes. 6. Cover pot and cook another 40 minutes, until carrots are very tender. 7. Remove the bay leaf and rosemary stem, and using a blender (or immersion blender), puree the soup into a smooth mixture. 8. Add the lentils and water, cover and cook 30 minutes longer, stirring often. 9. Add thyme, salt and pepper to taste and serve. ---------------------------------------------------------------------------
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Ingredients
