2 fresh tomatoes, chopped (or 1/2 28oz can san marzano tomatoes)
1 cup red lentils, rinsed
1 quart (4 cups) chicken or vegetable broth
juice of 1/2 lemon
cilantro for garnish
Curried Cauliflower
1 head cauliflower
2 Tbsp coconut oil, melted
2 tsp curry powder
1 tsp paprika
1/2 tsp salt
Directions
To a large pot on medium heat add olive oil, diced onion and carrot. Saute for about 5 minutes until translucent. Add garlic, ginger, cumin, mustard seeds, coriander seeds, salt and pepper. Let spices bloom for about 1 minute in the oil, then add chopped tomato and tomato paste (or canned tomatoes).
Rinse lentils and add to pot along with chicken or vegetable broth. Simmer on low for about 30 minutes or until lentils are soft. Use an immersion blender or food processor to blend soup into a smooth consistency. Garnish with lemon juice and fresh cilantro.
If enjoying with curried cauliflower, heat oven to 400 degrees. Cut cauliflower into florets and place into a bowl with coconut oil, curry powder, paprika, and salt. Mix to combine and spread evenly onto a sheet pan. Roast for 15-20 minutes.
