Curried Lentils with Cauliflower and Peas

Just in time for the fall weather. You can make it with or without the water, depending on what you're in the mood for. For a more traditional Indian style dish, leave the water out and cook on low heat, OR in a slow cooker (pictured). For a less traditional, hearty soup, leave the water in the mix. Either is phenomenal, and loved by toddlers.


What You'll Need:

1 large onion, chopped
1 clove garlic, minced
1 inch piece fresh ginger, minced
spoonful coconut oil

2 tsp curry powder
1/2 tsp EACH turmeric, cumin, black pepper
1/4 tsp EACH crushed red pepper, cinnamon
2 bay leaves

1 can coconut milk
1/4 c tamari or soy sauce
1 15 oz can tomato sauce

2 c lentils, any variety (best if they are not split)
5 c water {optional--see above}

1 medium head cauliflower, chopped
1 sweet potato, chopped
1 c frozen peas


If using a slow cooker, add all ingredients at once, omitting water. Cook for 5-6 hours on low heat.

If cooking on the stovetop, begin by sautéing onion, garlic and ginger in a large soup pot with a spoonful of coconut oil. Once aromatic, add spices. Stir.

Add coconut milk, tamari and tomato sauce. Bring to a light boil, and simmer.

Add lentils and water. Bring back to a boil, cook until lentils are al dente (about 10 minutes).

Add veggies. Cover and simmer until veggies are tender. (About another 20 minutes.)


Modified from my most favorite cookbook, Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert

Serves 8. Freezes well.