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
How to make curried lentil cauliflower stew
- 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)
- Chop all of the ingredients.
- In a large pot, heat the two tbs of oil over medium heat.
- Throw in the chopped onion and shallots and cook for about 5 minutes, or until they start to go translucent.
- Add in the ginger and jalapeno pepper and cook for about another minute.
- Add in all the spices and then the parsnip and carrots. Stir and cook for about another minute.
- Add in the vegetable broth or water and then add in the lentils. Give a quick stir.
- Raise heat to high, let boil for one minute and then lower to medium-low. Cover and allow to simmer for around 10 minutes.
- (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.
- 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).
- Allow to cool off and bit and serve.
Suggestion: Serve with Pepita Cornmeal Roti