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indian lentil-cauliflower soup

(1 rating)
Linky1 avatar
Recipe by
Carolyn Haas
@Linky1
Whitewater, WI

I thought this was an interesting sounding recipe. This curry could be spiced up a bit, if you like, with a pinch of cayenne. (If serving 4, each serving is 5 WW points)

(1 rating)
yield 4 -6
prep time 5 Min
cook time 40 Min
method Stove Top

Ingredients For indian lentil-cauliflower soup

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

How To Make indian lentil-cauliflower soup

  • 1
    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.
  • 2
    Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and saute for 2 more minutes, until fragrant.
  • 3
    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.
  • 4
    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.
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Categories & Tags for Indian Lentil-Cauliflower Soup:

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