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Indian Lentil-Cauliflower Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course dinner, lunch
Cuisine Indian
Servings 4

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium 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 (green lentils can be used)
  • 1 medium cauliflower chopped into bite-size florets
  • 1 medium sweet potato peeled and diced
  • 2 handfuls baby spinach large
  • 1/4 teaspoon salt
  • to taste freshly ground pepper
  • to serve chopped cilantro

Instructions
 

  • In a large saucepan, heat the oil over medium heat.
  • Add the onion, garlic and sauté for 5-6 minutes, until translucent.
  • Stir in the ginger, curry powder, coriander, and cumin and sauté for 2 minutes, until fragrant.
  • Add the broth and lentils and stir to combine.
  • Bring the mixture to a low 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 20-25 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.
  • Ladle the soup into bowls and top with cilantro, if desired.
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