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Cauliflower Lentil Pasta Soup
COOKING FOR PEANUTS16Ingredients
35Minutes
290Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 packet pasta (8 ounces)
- 1 Tbsp. olive oil (or vegetable broth)
- 1 medium onion (diced, 1 ½ cups)
- 1 packet frozen riced cauliflower (14 ounces, thawed, or 3 cups fresh)
- 3 cloves garlic (minced)
- 1 can diced tomatoes (28 ounces, drained)
- 1 cup red lentils (rinsed)
- 3 Tbsp. pomegranate molasses (or balsamic vinegar)
- 2 tsp. maple syrup
- 1 1/2 Tbsp. fresh thyme leaves
- 2 sprigs fresh rosemary
- 2 cups pasta water
- 1 cup vegetable broth (plus more for cooking)
- 1/3 cup pitted kalamata olives (halved)
- salt
- freshly ground black pepper
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NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium540mg23% |
| Potassium870mg25% |
| Protein14g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate50g17% |
| Dietary Fiber16g64% |
| Sugars15g |
| Vitamin A15% |
| Vitamin C20% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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