CURRIED LENTIL SOUP WITH CAULIFLOWER CROUTONS

By Kristina Sloggett
on February 06, 2012

INTRODUCTION

HEALTH & DIET

ADDITIONAL INFO

This time of year, my slow cooker has a permanent space on the counter. Warming spices like curry and ginger become more prevalent in our cooking, and we enjoy many soups. With soups, I need an accompanying crunch. While nothing will ever replace a perfect piece of crusty buttery baguette, these cauliflower croutons do come close. I love the salty crunch they add to this soup.

INGREDIENTS

1 1/2 tbsp Vegan Butter (Earth Balance)

1 Sweet Onion, chopped

2 Carrots, grated

2 Cloves Garlic, minced

1/2 inch Fresh Ginger, minced

6 cup Vegetable Broth

1 1/2 cup Red Lentils

1 1/2 cup Coconut Milk

2 tbsp Curry Powder

1 tsp Cumin

Sea Salt, to taste

Blackened Cauliflower, for garnish

1/2 head Cauliflower (For Cauliflower Croutons)

2 tbsp Olive Oil (For Cauliflower Croutons)

Sea salt, to taste (For Cauliflower Croutons)

ABOUT THIS DISH

Cuisine American

Servings 4-6 servings

Method Boiling, Sautéing

Prep Time 10 mins

Complexity Moderate

Cooking Time 1 hr

HEALTH

Health Factor Gratifyingly Healthy

Potential Allergies N/A

DIET

Dietary Considerations Gluten Free, Vegan, Vegetarian

Calories per Serving N/A

OTHER

Total Cost

STEP 1

In large pot over medium heat, sauté onion, carrot, garlic and ginger in butter until softened. Add broth and increase heat to bring to a boil.

STEP 2

Reduce to medium low heat and add lentils, stir to combine. Cover and simmer for 20 minutes - lentils should be fully cooked and soft.

STEP 3

Using an immersion blender (or regular blender in stages), blend mixture until smooth.

STEP 4

Add coconut milk, curry, cumin and salt, continue to simmer for another 30 minutes or transfer to a slow cooker and cook at low heat for up to 2 hours.

STEP 5

Garnish with cauliflower croutons.

STEP 6

Cauliflower crouton instructions: Chop / break cauliflower into bite size pieces, arrange on foil lined baking sheet.

STEP 7

Drizzle olive oil and sprinkle sea salt, bake in 350 degree oven for 25 minutes, turning halfway through. To blacken / crisp further, broil for 3-5 more minutes, watching closely.

Kristina Sloggett

Spa Bettie

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