Curried Lentil, Sweet Potato and Cauliflower Soup
Need to detox from your Holiday? This soup from Nava Atlas has it all, right down to immune boosting and inflammation fighting spices.
1.5 tablespoons coconut oil
1 large onion, chopped
4-6 cloves of garlic
1 cup of raw red lentils, rinsed
1 large celery stalk, diced
6 cups of water (can substitute in 1 cup of broth)
2 large sweet potatoes scrubbed and diced
One 16 ounce can of diced tomatoes undrained
2 teaspoons of good quality curry
1 teaspoon of garam marsala
1/2 to 1 teaspoon of turmeric
Pinch of nutmeg and ginger
2 1/2 finely chopped cauliflower pieces
2 cups of finely fresh chopped spinach
2 tablespoons of fresh cilantro
Juice of 1/2 a lemon
salt and pepper to taste
Heat the oil in a soup pot. Add onion and sauté until translucent. Add garlic and sauté until both are golden.
Toss in the lentils, celery and water. Bring to a rapid simmer. Lower the heat and cover to simmer gently for 10minutes.
Add in the sweet potatoes, tomatoes, curry powder, turmeric, nutmeg and ginger. Simmer until the potatoes are half was done. (10-15 minutes). Add cauliflower and simmer until the lentils and vegetables are tender. (15-20 minutes).
Stir in the spinach, cilantro and lemon juice. Simmer on low heat for 5 minutes. Serve immediately.