Begin your soup in a large pot, heating 2 tablespoons of olive oil.
Add the Dandy® celery, carrot, onion, Dandy® cauliflower, and garlic and saute for 2-3 minutes. Add the salt, bay leaves, dried spices, and the red lentil.
Stir and allow to cook for 2-3 minutes longer, being cautious not to scorch the spices.
Add your stock and bring to a boil, then drop the heat down and allow the soup to simmer covered for 15-20 minutes, stirring every 4-5 minutes. Uncover and test to see if the lentils and vegetables are tender, adjust salt as necessary.
To serve, spoon soup into a bowl and garnish with a scoop of coconut yogurt and chopped herbs.
Recipe by Chef Todd