Tuesday, August 27, 2013

Creamy Indian Lentil Soup

Because my husband isn’t a huge fan of soup, I knew I had to dress up a traditional Indian-style lentil soup if I wanted him to enjoy a super healthy dinner. After experimenting this was the winner – and it is vegan and gluten-free. We both loved it and enjoyed the mild spice of this hearty soup. You can definitely add some heat to this by using traditional Indian spices, but this version is great for everyone.
Creamy Indian Lentil Soup 2 Tablespoons olive oil 2 finely diced onions 2 cups chopped carrots 2 teaspoons garam masala spice mix 1/2 teaspoon turmeric 1 teaspoon cumin 1/8 teaspoon ground pepper 1/4 teaspoon salt 3 Tablespoons minced garlic 4 cups vegetable broth 2 cups water 3 cups cauliflower florets (about 1/2 head cauliflower) 1 1/2 cups red lentils 1 (28 ounce) can diced tomatoes 2 cups finely chiffonaded dinosaur kale (the flat kale leaves) 1. In a large soup pot, heat olive oil over medium-high heat. Add onions and carrots, and cook until onions are translucent and carrots are tender, about 7 to 10 minutes. 2. Add garam masala, turmeric, cumin, pepper, salt, and garlic to onions and carrots and stir until fragrant, about 1 minute. Add broth, water, cauliflower, lentils and tomaotes. Bring to a boil, then reduce to a simmer. Cook for 35 to 45 minutes. 3. With an immersion blender, blend until cauliflower is mostly pureed and soup is creamy (the soup will be thick and will not be smooth, so don’t overblend). While soup is still hot, add thinly sliced dinosaur kale and stir so that the kale becomes wilted. Serve while still warm.

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