Lemony Lentil & Cauliflower Cup Soup

– 1 tablespoon extra-virgin olive oil – 2 cups chopped cauliflower floret – 3/4 cup chopped yellow onion – 2 teaspoons minced garlic – 1/4 teaspoon salt – 2 tablespoons water – 1 cup cooked bulgur


– 1 cup cooked lentil – 3 tablespoons chopped fresh cilantro – 2 tablespoons mild harissa paste – 1 tablespoon lemon juice – 3 slices lemon – 3 cups reduced-sodium vegetable broth

Heat oil in a large nonstick skillet over medium heat. Add cauliflower and onion; cook, stirring occasionally, until lightly browned and beginning to soften, about 10 minutes.  


Stir in garlic and salt; cook, stirring often, until aromatic, about 1 minute. Add water; cover and cook, undisturbed, until the cauliflower is tender, about 5 minutes. Remove from heat. 

Divide bulgur and lentils among 3 (1-pint) canning jars or microwaveable airtight containers. Top each with 1/2 cup cauliflower mixture, 1 tablespoon cilantro,  

2 teaspoons harissa, 1 teaspoon lemon juice and 1 lemon slice. Cover and refrigerate for up to 3 days. 

To prepare 1 jar of soup: Add 1 cup broth to the jar. Microwave, uncovered, on High in 1-minute increments,  

stirring between each, until the soup is steaming hot, 2 to 3 minutes. Let cool for 5 minutes before serving. 


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