Indian Lentil Cauliflower Soup
Website: WhatTheHeckDoIEatNow.com
Adapted From: Liddon, Angela. "Indian Lentil Cauliflower Soup". The Oh She Glows Cookbook.
Serves: 4
- 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
- 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.
- Stir in the ginger, curry powder, coriander and cumin and saute for another 2 minutes.
- Add the vegetable broth and lentils and bring it to a boil.
- Reduce heat and simmer for 5 minutes.
- Add the cauliflower and yam, cover and simmer for 20 minutes until the vegetable are tender.
- Add the salt and pepper to taste.
- Turn off the heat, add the spinach and stir until wilted.
- Serve into individual bowls.
Recipe by WHAT the HECK do I eat NOW at http://whattheheckdoieatnow.com/2015/12/09/indian-lentil-cauliflower-soup/
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