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Curried Lentil, Potato and Cauliflower Soup
Low fat, vegetarian, vegan cauliflower lentil soup recipe
Lentil, cauliflower and potato soup features a slew of compatible ingredients made even more companionable in a mildly curried broth - a perfect winter soup recipe.
If a soup can be light and hearty at the same time, this is it!
We used frozen spinach instead of fresh, and served Nava's lentil soup with a scoop of cooked brown rice. Tortillas are good too, or if you feel ambitious, chapatis.
6 to 8 servings:
Printable Recipe: Click the printer icon on your browser - you'll get just the recipe
Ingredients:
- 1 1/2 Tbsp light olive oil
- 1 large onion, chopped
- 4 to 6 cloves garlic, minced
- 2 stalks celery, trimmed & diced
- 1 cup brown or green lentils, rinsed
- 6 cups water
- 2 bay leaves
- 2 large potatoes, scrubbed and diced
- One 16-ounce can salt-free diced tomatoes, undrained
- 2 tsp good quality curry powder, or to taste
- 1/2 tsp ground turmeric
- Pinch of nutmeg
- 2 1/2 cups finely chopped cauliflower pieces
- 2 cups finely chopped fresh spinach leaves OR 1 cup frozen chopped spinach, thawed
- 2 Tbsp minced fresh cilantro
- Juice of 1/2 lemon
- Salt and freshly ground pepper to taste
Directions:
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden
- Add the lentils, celery, garlic, onion, and bay leaves. Cover with 6 cups water
- Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes
- Add the potatoes, tomatoes, and curry powder, and simmer until the potatoes are about half done, about 10 to 15 minutes
- Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer
- Stir in the spinach, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper
- Simmer over very low heat for another 5 minutes
- Serve at once or let stand for an hour before serving, then heat through as needed