Curry Cauliflower Lentil Soup

Soups are easy. They are much less about precision and more about tasting, simmering and using up the things in your fridge that are starting to wilt anyways.

My father-in-law's birthday is the day after Christmas. Needless to say, celebrations are usually muted, and definitely don't call for a cake the day after feasting. Instead, we decided to make a healthy, satisfying soup that had a lot of his favorite things.

We have tons of leftover that will make great lunches for the rest of the week.

I didn't take any photos because, frankly, lentil soup is not very photogenic. I also prefer to eat my food when it's hot.

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Curry Cauliflower Lentil Soup

4 stalks celery
3 carrots
0.5 onion
1 head cauliflower
3 cups black or green lentils
curry powder (about 2T)
cumin seeds (about 2t)
water or veggie broth

1. Dice/chop the first four ingredients and saute in oil until softened.
2. Add the lentils and spices and stir to coat. Cook for a minute, or until the spices become fragrant.
3. Add enough water/broth to cover the veggies. Bring to a boil, then reduce to a simmer for 45 minutes or until the lentils are softened.

Serve with bread or rice.
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