Red Lentils and Cauliflower Soup

Red Lentil and Cauliflower Soup

• 1 Cup Red Lentils
• 1 tsp Turmeric
• 4 Cups Water

Rinse and drain lentils. Boil the lentils, water, and turmeric over high heat in a heavy saucepan. Reduce heat to moderately low. Cover with tight-fitting lid and boil gently for about 20 minutes, skimming off foam if needed.

While lentils are cooking prepare the following:

• ½ Sweet Onion Chopped
• 3 Cloves Chopped Garlic
• 1 Chunk Chopped Ginger
• 1 tsp. Olive Oil

Mix the following spices into a small bowl:

• 1 tsp. Paprika
• 1 tsp. Cumin
• 1 tsp. Coriander
• 1 tsp. Chili Powder
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1 tsp. Ginger Powder
• ¼ tsp. Curry 
• Cayenne Pepper – (to taste…I usually use about 1/8 tsp.) 
• 4 – 6 Small Shitake Mushrooms – Chopped (about 1/2 cup)
• 1 Head Cauliflower – Broken into bite size pieces
• 4 Carrots – Chopped small rounds
• 1 Tomato – Chopped
• 1 Red Pepper - Chopped
• ½ cup Water

Dry sauté sweet onion on medium heat in large sauté pan until it begins to soften (add some water if it needs some liquid) add garlic and ginger and sauté for about a minute until spices becomes fragrant. Add olive oil and then add mixture of spices. Mix spices with olive oil, onion, garlic and ginger and toast in pan for about two minutes. Add mushrooms, carrots, cauliflower, tomato and red pepper. Stir until all vegetables are coated well with spice mixture. 

Add above to cooked lentils, add water to sauté pan and heat to boiling to remove all spices from pan. Turn lentil mixture heat up and add water as needed and bring to a boil – cover and simmer about 10 more minutes, or until cauliflower is tender.

You can spoon soup over quinoa, or add chopped cilantro and fresh tomatoes.  This is one of those soups that will get better over time. So make ahead and enjoy over the next few days.

Very warming, excellent for digestive issues.

Red Lentils with Zucchini

Red Lentils with Zucchini

1 cup red lentils
1/2 tsp ground turmeric
1 medium onion, finely chopped
1/2 tsp cumin
1/2 tsp paprika
2 tsp fresh peeled grated ginger
3 garlic cloves, peeled and mashed
1 medium zucchini, cut into 1-inch rounds then halved crosswise
freshly ground black pepper, to taste
1/4 to 1/2 tsp cayenne (I used 1/2)

Boil lentils in 3 cups of water in a large pot, being careful not to let them
boil over, and skimming off the froth that rises. Add the turmeric and stir, cover partly,
simmer on low for about 20 mins or until lentils are tender.

Put the onion a skillet over medium heat with some liquid, (water or brothe) and, when hot, stir in the cumin and paprika for a few seconds, continue to stir until onion is medium
brown. Add ginger, garlic, and stir for another minute, then add zucchini, pepper, cayenne and lentils.
Stir gently to mix, simmer until zucchini is tender.