Bowl of cauliflower lentil soup with spoon


2 cups of French lentils, dry
3 medium potatoes, chunked
2 cauliflowers, chunked
3 onions, chopped
2 Tbs of coconut oil
2 garlic cloves, crushed
2 Tbsp of ginger root, minced
1 Tbsp of ground turmeric
1 Tbsp of cumin seeds
1 Tbsp of mustard seeds
1 Tbsp of ground coriander
10 cups of stock/broth
1 can of regular unsweetened coconut milk
Salt and black pepper to taste
Optional: parsley or cilantro for garnish


Soak lentils in filtered water for an hour or more. While lentils are soaking you can prep other veggies. After soaking rinse the lentils.

Warm oil in a pot on medium heat. Add onions and sauté. Add potatoes and cauliflower and sauté for another minute. Add a cup of broth. And
steam for another 2 minutes.

Add rinsed lentils. Add garlic, ginger, and the rest of the spices. Stir well. Cook for another 2 minutes. Add the rest of the stock, cover the pot, and cook for 20-30 minutes.
Turn heat off add coconut milk. Process with an immersion blender or purée in a food processor in batches. Adjust spices if necessary.

Serve with cilantro or parsley garnish.

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