INDIAN LENTIL-CAULIFLOWER SOUP

Indian Lentil-Cauliflower Soup image

Provided by Carolyn Haas @Linky1

Number Of Ingredients 15

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1 tablespoon(s) coconut oil
1 medium onion, diced
2 clove(s) garlic, minced
1 tablespoon(s) ginger, minced or grated
1-2 tablespoon(s) curry powder
1 1/2 teaspoon(s) ground coriander
1 teaspoon(s) ground cumin
6 cup(s) vegetable broth (chicken if vegan isn't an issue)
1 cup(s) red lentils
1 medium head cauliflower, cut into florets
1 medium sweet potato, peeled and diced
2 - large handfuls baby spinach or spinach/arugula mix
3/4 teaspoon(s) kosher salt, or to taste
- black pepper, to taste
- chopped cilantro (optional garnish)

Steps:

In a large saucepan, heat the oil over medium heat. Add the onion, saute for 5 minutes. Add garlic, saute for another minute, until translucent.
Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and saute for 2 more minutes, until fragrant.
Add the broth and red lentils and stir to combine. Bring the mixture to a slow boil, then reduce the heat and simmer for 5 minutes more.
Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 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.