Happy Monday! I'm using this exclamation point in the hope that it makes me come across cheerful, but I just sneezed, I've been bundled up on the couch all weekend and my entire body feels blah. When I'm feeling like this or even just when the weather turns like it has in New York City, I'm all about soups. This weekend, I made a very easy soup inspired by this recipe, and to be honest, it's borderline a stew, so you could enjoy over brown rice for a more heartier meal. Enjoy and stay healthy!
- 1 tbsp coconut oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp tomato paste
- 2 tbsp curry powder
- 1/2 teaspoon smoked paprika
- 1 pinch cayenne
- 1/2 tsp hot red pepper flakes
- 4 cups vegetable broth
- 1 can coconut milk
- 1 28 oz. can diced fire roasted tomatoes
- 1 medium cauliflower, cut into florets
- 1 1/2 cups dry red lentils
- 1 bunch Tuscan kale, stems removed and chopped
- salt and pepper, to taste
- Chopped cilantro to finish and naan or bread for dipping.
In a stockpot, heat the coconut oil over medium heat and stir-fry onion, garlic and ginger until the onion is translucent, a couple minutes.
Add the tomato paste, curry powder, paprika, cayenne and red pepper flakes and cook for another minute.
Add the vegetable broth, coconut milk, diced tomatoes, cauliflower and lentils.
Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper.
Before serving, stir in the chopped kale and garnish with cilantro.