This is a spicy, flavorful and awesomely enjoyable stew. In order to cut down on preparation time, you can pre-chop all of the ingredients and store them in the fridge until ready to make the soup. This is largely based on the recipe in Veganomicon – The Ultimate Vegan Cookbook

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How to make curried lentil cauliflower stew

Ingredients

• 2 tbs sesame oil or extra virgin olive oil
• 1 large onion, chopped (use a medium onion if you aren’t a huge fan of onions)
• 2 large shallots, chopped
• 1 jalapeno, minced
• 1 1/2 inch piece of ginger, minced
• 1 large parsnip, peeled and chopped
• 2-3 carrots, chopped
• 2 tsp curry powder
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp ground coriander
• 1 1/2 cups red lentils
• 4 cups veg broth/water (I used low sodium veggie stock cubes)
• 1 cauliflower head, chopped into small florets
• 2 tbs cilantro, chopped
• 2 tbs lime juice (I used 1 whole small lime)

Directions

1. Chop all of the ingredients.
2. In a large pot, heat the two tbs of oil over medium heat.
3. Throw in the chopped onion and shallots and cook for about 5 minutes, or until they start to go translucent.
4. Add in the ginger and jalapeno pepper and cook for about another minute.
5. Add in all the spices and then the parsnip and carrots. Stir and cook for about another minute.
6. Add in the vegetable broth or water and then add in the lentils. Give a quick stir.
7. Raise heat to high, let boil for one minute and then lower to medium-low. Cover and allow to simmer for around 10 minutes.
8. (Almost done!!) Add in the cauliflower, stirring well to incorporate it well into the soup. Partially cover the pot and simmer for around 20-25 minutes.
9. Remove from heat and add in the cilantro and the lime juice. Cover and leave soup to sit for at least 15 minutes (or longer).
10. Allow to cool off and bit and serve.

Suggestion: Serve with Pepita Cornmeal Roti