Name: Curried Lentil, Potato, and Cauliflower Soup
Yield: 6 to 8 servings
Ingredients: 1 1/2 tablespoons olive oil; 1 large onion, chopped; 4 to 6 cloves garlic, minced; 1 cup raw brown or green lentils, rinsed; 1 large celery stalk, diced; 6 cups water; 2 large potatoes, scrubbed and diced; One 16-ounce can salt-free diced tomatoes, undrained; 2 teaspoons good-quality curry powder, or to taste; 1/2 teaspoon turmeric; Pinch of ground nutmeg; 2 1/2 cups finely chopped cauliflower pieces; 2 cups finely chopped fresh spinach leaves; 2 tablespoons minced fresh cilantro; Juice of 1/2 lemon; Salt and freshly ground pepper to taste

This soup features a slew of compatible ingredients made even more companionable in a mildly curried broth.

Recipe information

Yield
6 to 8 servings

Ingredients

1 1/2 tablespoons olive oil

1 large onion, chopped

4 to 6 cloves garlic, minced

1 cup raw brown or green lentils, rinsed

1 large celery stalk, diced

6 cups water

2 large potatoes, scrubbed and diced

One 16-ounce can salt-free diced tomatoes, undrained

2 teaspoons good-quality curry powder, or to taste

1/2 teaspoon turmeric

Pinch of ground nutmeg

2 1/2 cups finely chopped cauliflower pieces

2 cups finely chopped fresh spinach leaves

2 tablespoons minced fresh cilantro

Juice of 1/2 lemon

Salt and freshly ground pepper to taste

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Step 2
Add the lentils, celery, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.
Step 3
Add the potatoes, tomatoes, curry powder, turmeric, and nutmeg, and simmer until the potatoes are about half done, about 10 to 15 minutes. Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer.
Step 4
Stir in the spinach, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once, or if time allows, let stand off the heat for an hour or so, then heat through before serving.
Nutrition Information
Step 5
Per serving:
Step 6
Calories: 219
Step 7
Total fat: 4g
Step 8
Protein: 12g
Step 9
Fiber: 13g
Step 10
Carbohydrate: 39g
Step 11
Cholesterol: 0mg
Step 12
Sodium: 49mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Information

Step 5

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Recipe notes