2 tablespoons extra-virgin olive oil
½ onion, diced
2 tablespoons minced garlic
2 teaspoons black or yellow mustard seeds
1 teaspoon cumin
1 teaspoon turmeric
½ teaspoon coriander
1 small carrot, diced
2 cups cauliflower, cut into small florets
1 ¼ cups red (or brown) lentils, rinsed
6 cups water
1 cup diced tomato
2 cups broccoli, cut into small florets
½ teaspoon kosher or sea salt
1 tablespoon lemon juice
Chopped fresh parsley or cilantro (optional)
1. Heat olive oil in a large soup pot over medium heat. Sauté onions and garlic until tender. Add mustard seeds, and stir until they begin to pop. Add other spices, and sauté 1 minute. Add carrot and cauliflower, and stir to coat.
2. Add lentils and water. Bring to a boil. Reduce heat to low, and simmer until lentils are soft, about 25 minutes. Add tomato, broccoli, and salt. Simmer 5 more minutes.
3. Just before serving, stir in lemon juice and sprinkle with parsley or cilantro.