Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat olive oil over medium heat. add onion, carrots and celery. cook for 3-4 minutes or until softened. add garlic, cumin and tumeric and cook until fragrant, about 30 seconds. add broth and lentils, bring to a boil and reduce to a simmer for 40 minutes or until lentils are cooked. using a potato masher, break up about half the soup. add cauliflower and cook for 8 minutes or until tender. stir in fresh parsley and pepper. garnish with fresh chives.

Target recipe: in a 4-quart soup pot, heat the oil and saute the onions, dill weed, and thyme until tender and beginning to brown. add cauliflower and cook a few minutes more. add stock or water and potatoes. cover and cook on medium heat until tender (approximately 30 minutes.) remove from heat, and in a blender puree approximately half the soup (or 6 cups), 2 cups at a time. return puree to soup pot. simmer on lowest heat, and add bay leaves, salt, pepper, and tamari. cook approximately 20 minutes more uncovered, stirring occasionally. mix cream with flour and stir to smooth out lumps. turn off heat and add to soup along with parsley. check seasoning. thin with water or milk if the soup has gotten too thick after sitting. reheat if necessary and serve.