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Judy’s Indian Lentil Cauliflower Soup
Ingredients
- 1 tablespoon coconut or other oil
- 1 yellow onion diced
- 2 large cloves garlic, minced
- 1 tablespoon minced peeled fresh ginger
- 1-2 tablespoons curry powder, to taste
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 6 cups vegetable broth
- 1 cup uncooked red lentils, rinsed and drained
- 1 medium cauliflower, chopped into bite-size florets
- 1 medium sweet potato, peeled and diced
- 2 large handfuls baby spinach
- 3/4 teaspoon fine grain sea salt, or to taste
- Freshly ground black pepper
- Chopped fresh cilantro, for serving (optional)
Directions
- 1. In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, until translucent.
- 2. Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.
- 3. Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.
- 4. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.
- 5. Ladle the soup into bowls and top with cilantro, if desired.
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