Curried Cauliflower and Lentil Soup

By MystiQ

Ingredients

• 1 tbsp olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 large head of cauliflower, chopped into florets
• 1 1/2 cups red lentils
• 6 cups vegetable stock
• 1 28 ounce can of diced tomatoes
• 2 T red curry paste (I like Thai Kitchen brand)
• 1 tsp turmeric
• 1/2 tsp cumin
• 1 tsp sea salt (or more, to taste)
• 1/4 tsp black pepper

Details

Servings 1
Preparation time 10mins
Cooking time 60mins
Adapted from thehealthymaven.com

Preparation

Step 1

In a large pot add oil and bring to medium-high heat.
Saute onion for about 5 mins or until translucent.
Add in garlic and cook for another minute before adding the cauliflower.
Top cauliflower with lentils, vegetable stock, diced tomatoes, curry paste and spices.
Bring to a boil and then cover and let simmer for 20 mins.
Remove top and let simmer for additional 20 mins.
Serve warm.
Will keep in fridge for up to 1 week or months in the freezer.