My friend Sandra passed this recipe on to me — it was simple and delicious to make. The original recipe is from The Happy Foodie but I made a few tweaks to it. And because I let it simmer for the afternoon, it got a tad mushy – but it tasted just as good and the kids loved it – always a bonus! I served alongside some Italian bread. Enjoy.
Ingredients:
1 T. olive oil
1 yellow onion, diced
3 large cloves garlic, minced
1 T minced fresh ginger
1-2 T. curry powder
1 1/2 t. ground coriander
1 t. ground cumin
2 L. boxes of vegetable broth
190 g. uncooked red lentils, rinsed and drained
1 med. cauliflower, chopped into bite-sized florets
1 med. sweet potato, peeled and diced
2 lg. handfuls baby spinach
salt and pepper to taste
In a large pot, heat oil over medium heat. Add onion and garlic and cook for 5 to 6 minutes. Then stir in ginger, 1 T of curry powder and the coriander and cumin. Sauté 2 minutes – until fragrant.
Add broth and red lentils – stir to combine. Bring mixture to a low boil, then reduce heat and simmer for 5 more minutes.
Stir in cauliflower and sweet potato (I also tossed in some broccoli I had laying around). Cover and reduce heat to medium-low. Simmer for 20 to 25 minutes or until cauliflower and sweet potato are tender.
Season with salt and pepper – add more curry powder if you prefer. Stir in spinach and cook until wilted. Then ladle into bowls.
I am looking forward to making this one!
I love cauliflower soup. I think I’ll add the sweet potato to my recipe. Sound great.