Indian lentil cauliflower soup.

My daughter picked this recipe from Oh She Glow’s cookbook for Meatless Monday’s menu choice.  I was thrilled and shocked that she chose it but the fact is that she does like Indian food when we get it.  I jumped all over making this as my super picky child never really cares if she eats or not.  It was incredibly flavorful and I made a few modifications along the way, which I will note.  This recipe was really easy to make and I had it done and simmering in no time.  Packed with protein thanks to the lentils.  The color, the aroma… it’s all heavenly.  Perfect cool, rainy day soup.  I, of course, whip this up on a 78 degree sunny day and topped this thick soup over basmati rice making it more like a stew.  Everyone cleaned their plate.  Success!  The downside is that it isn’t the most photogenic dish but rest assured… what it lacks in beauty it makes up for in flavor.  

Ingredients:

2 tablespoons of coconut oil
1/2 large yellow onion, diced
4 garlic cloves, peeled and minced
2 tablespoons  of ginger, peeled and finely grated
2-3 tablespoons of curry powder
2 tablespoons of coriander
2 tablespoons of ground cumin
6 cups of low sodium vegetable broth
1 cup of lentils (uncooked)
1 head of cauliflower (I used organic) chopped up into medium piece florets
1 large yam, peeled and diced into bite sized pieces
Salt and pepper to taste

Directions:

In a large Dutch oven, add your coconut oil until melted.  Add your onions and cook for about 5 minutes.  Then add your garlic and sauté for 30 seconds.  Stirring constantly.

Next, add your spices.  This will become very fragrant.  Stir until well-incorporated.

Add the broth and lentils – stirring to combine.  Add your cauliflower and yam while bringing the mixture to a boil and then reduce the heat and let simmer.  I let the soup simmer for hours.  This can be served whenever you’re ready and the potatoes are fork tender (about 20-30 minutes).  I served this atop basmati rice.

— Knead to Cook