This dish is brightly colored and warmly flavored; a great soup for a cold, gray day.
coconut oil or butter
1 large onion, diced
3-5 cloves garlic, diced
2 tsp curry powder
1 tsp cumin seed
1 tsp mustard seed
1 large sweet potato, chopped
3-4 carrots, chopped
1 large apple, cored and chopped
1-2 cups cooked winter squash
1 head cauliflower
2 red or yellow tomatoes, fresh or frozen, chopped
6 cups chicken or vegetable broth
1/2 cup red lentils (optional)
salt and lemon juice to taste
3 cups kale, mustard greens, or dandelion greens, roughly chopped
plain yogurt (optional)
Warm a large, heavy-bottomed Dutch oven or soup pot over medium heat. Saute the onions and garlic in a generous amount of coconut oil until just starting to brown. Add the spices and cook until fragrant. Add carrots, sweet potato, and apple, and saute for 5 minutes or so. Add the rest of the ingredients, except the greens. The broth should cover everything by about an inch. Bring to a simmer, and let cook for 20 minutes or so, or until all the vegetables and lentils are cooked through, adding more broth or water as necessary and stirring occasionally. Season with salt and lemon juice to taste. Just before serving, stir in greens until wilted. Swirl a spoonful of yogurt into each bowl if you desire.
1 large onion, diced
3-5 cloves garlic, diced
2 tsp curry powder
1 tsp cumin seed
1 tsp mustard seed
1 large sweet potato, chopped
3-4 carrots, chopped
1 large apple, cored and chopped
1-2 cups cooked winter squash
1 head cauliflower
2 red or yellow tomatoes, fresh or frozen, chopped
6 cups chicken or vegetable broth
1/2 cup red lentils (optional)
salt and lemon juice to taste
3 cups kale, mustard greens, or dandelion greens, roughly chopped
plain yogurt (optional)
Warm a large, heavy-bottomed Dutch oven or soup pot over medium heat. Saute the onions and garlic in a generous amount of coconut oil until just starting to brown. Add the spices and cook until fragrant. Add carrots, sweet potato, and apple, and saute for 5 minutes or so. Add the rest of the ingredients, except the greens. The broth should cover everything by about an inch. Bring to a simmer, and let cook for 20 minutes or so, or until all the vegetables and lentils are cooked through, adding more broth or water as necessary and stirring occasionally. Season with salt and lemon juice to taste. Just before serving, stir in greens until wilted. Swirl a spoonful of yogurt into each bowl if you desire.
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