Curried Lentils & Cauliflower
This is one of my favorite lentil recipes of all times! The curry gives this hearty soup a warming quality and the cauliflower makes for a more interesting texture. It can be stored for several days in the refrigerator and the flavor just keeps getting better each day!
Curried Lentils & Cauliflower
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings: 6
Ingredients
- 1 cup dried lentils
- 1 bay leaf
- 2 cups water
- 2 tsp extra-virgin olive oil
- 1 onion chopped
- 1 clove garlic minced
- ¼ tsp sea salt
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- ¼ tsp cinnamon
- 1 small head cauliflower cut into flowerettes
- ½ - 1 cup tomato sauce
- 1 tsp freshly grated ginger root
- ¾ - 1 cup water
Instructions
-
Wash and drain the lentils. Place in pot with bay leaf and water and bring to a boil. Lower heat, cover, and let simmer 25-30 minutes, until lentils are soft.
-
Heat oil in a large pot. Add onion, garlic and salt and saute until onion is soft. Add coriander, cumin, turmeric and cinnamon, cauliflower, tomato sauce, ginger root, and water. Stir well.
-
Cover and let simmer until the cauliflower is tender (10-15 minutes).
-
Stir cooked lentils into cauliflower tomato mixture, discarding the bay leaf.