Indian Lentil Cauliflower Soup
 
Prep time
Cook time
Total time
 
A rich, spicy, robust and incredibly flavourful soup.
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Adapted From: Liddon, Angela. "Indian Lentil Cauliflower Soup". The Oh She Glows Cookbook.
Serves: 4
Ingredients
  • 1 tbsp coconut oil
  • 1 onion diced
  • 4 cloves garlic minced
  • 1 tbsp peeled and grated ginger
  • 2 tbsp curry powder
  • 1½ tsp ground coriander
  • 1 tsp ground cumin
  • 6½ cups vegetable broth
  • 1 cup dried red lentils rinsed and drained
  • 1 medium cauliflower chopped into bite sized florets
  • 1 medium orange yam (technically a sweet potato), peeled and diced
  • 2 large handfuls baby spinach
  • ¾ tsp salt
  • black pepper to taste
Instructions
  1. In a large Dutch oven or soup pot over medium, heat the coconut oil and add the onion and garlic and saute for about 5 minutes.
  2. Stir in the ginger, curry powder, coriander and cumin and saute for another 2 minutes.
  3. Add the vegetable broth and lentils and bring it to a boil.
  4. Reduce heat and simmer for 5 minutes.
  5. Add the cauliflower and yam, cover and simmer for 20 minutes until the vegetable are tender.
  6. Add the salt and pepper to taste.
  7. Turn off the heat, add the spinach and stir until wilted.
  8. Serve into individual bowls.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/12/09/indian-lentil-cauliflower-soup/