Curried Lentil, white bean and Cauliflower Soup
A super healthy soup that is very soul satisfying and tummy filling. The fam loves it. And I feel good feeding it to them.
1 large onion, chopped
4 to 6 cloves garlic, minced
1 cup brown or green lentils, rinsed
4 large celery stalks, diced
3 to 4 cloves garlic, minced
2 bay leaves
2 cups white beans or white potatoes
One 16-ounce can salt-free diced tomatoes, undrained
2 teaspoons good quality curry powder, or to taste
1/2 teaspoon ground turmeric(optional)
Pinch of nutmeg
2 1/2 cups finely chopped cauliflower pieces
2 cups finely chopped fresh spinach leaves
2 tablespoons minced fresh cilantro(optional)
Juice of 1/2 lemon or 1 lime!
freshly ground pepper to taste
Heat a soup pot with a little broth or water. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add the lentils, celery, garlic, and bay leaves. Cover with 6 cups water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Add the beans, tomatoes, and curry powder, and simmer about 10 to 15 minutes. Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer.
Stir in the spinach, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with pepper. Simmer over very low heat for another 5 minutes. Serve at once or let stand for an hour before serving, then heat through as needed.