Spiced Lentil, Bacon, and Cauliflower Soup with Fried Walnuts and Parsley – Apricot Lane Farms

Ingredients

• SOUP SOUP
• 1 cup dried red lentils 1 cup dried red lentils
• 8 ounces bacon, small-diced (4 to 5 slices) 8 ounces bacon, small-diced (4 to 5 slices)
• 1 cup small-diced yellow onion (1 medium onion) 1 cup small-diced yellow onion (1 medium onion)
• 1 cup small-diced carrot (2 medium carrots) 1 cup small-diced carrot (2 medium carrots)
• 1 tablespoon minced garlic (3 large cloves) 1 tablespoon minced garlic (3 large cloves)
• 1 tablespoon ground cumin 1 tablespoon ground cumin
• 1 ½ teaspoons ground coriander 1 ½ teaspoons ground coriander
• ½ teaspoon ground cinnamon ½ teaspoon ground cinnamon
• ½ teaspoon crushed red chili flakes ½ teaspoon crushed red chili flakes
• 1 medium cauliflower (about 2 ½ pounds), stems and core removed and cut into 1-inch florets 1 medium cauliflower (about 2 ½ pounds), stems and core removed and cut into 1-inch florets
• 1 tablespoon plus ¼ teaspoon fine sea salt 1 tablespoon plus ¼ teaspoon fine sea salt
• 1 teaspoon freshly ground black peppercorns 1 teaspoon freshly ground black peppercorns
• 5 ½ cups chicken stock 5 ½ cups chicken stock
• 1 dried bay leaf 1 dried bay leaf
• 2 tablespoons raw apple cider vinegar 2 tablespoons raw apple cider vinegar
• 1 tablespoon raw honey 1 tablespoon raw honey
• FRIED WALNUTS AND PARSLEY FRIED WALNUTS AND PARSLEY
• ¼ cup cold-pressed extra-virgin olive oil ¼ cup cold-pressed extra-virgin olive oil
• ½ cup roughly chopped fresh parsley ½ cup roughly chopped fresh parsley
• ¼ cup chopped walnuts ¼ cup chopped walnuts
• 3 tablespoons golden raisins 3 tablespoons golden raisins
• 2 teaspoons lemon zest (1 medium lemon) 2 teaspoons lemon zest (1 medium lemon)