Indian Lentil Cauliflower Soup (Vegan)

1 large onion, diced

2-3 large cloves garlic, minced (I use more)

1 Tbsp. minced fresh peeled ginger

1–2 Tbsp. curry powder, to taste

1 1/2 tsp. ground coriander

1 tsp. ground cumin

6 C. vegetable broth

1 C. uncooked red lentils

1 medium cauliflower, chopped into bite-size florets

1 medium sweet potato, peeled and diced

2 large handfuls baby spinach

3/4 tsp. sea salt, or to taste

freshly ground black pepper

chopped fresh cilantro, for serving (optional)

1) In a Dutch oven, water-fry the onion and garlic, sautéing until translucent (5-6 minutes).

2) Stir in the ginger, 1 Tbsp. of the curry powder, coriander, and cumin, and sauté 2 minutes more, until fragrant.

3) Add the broth and red lentils and stir to combine. Bring to a low boil, then reduce heat and simmer for 5 minutes more.

4) Stir in cauliflower and sweet potato. Cover and reduce heat to medium-low. Simmer for 20-25 minutes, and cauliflower and sweet potato are tender. Season with salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.

5) Ladle soup into bowls and top with cilantro, if desired.

NOTE:

The first time I made this, I accidentally missed the timer and cooked it to death, so I added some chickpeas and upped the Indian seasonings and served it like a curry over rice. I really love it that way, too!

* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!