OOPs!

Daughter No1 has just pointed out that I forgot to tell you when to put the lentils in for the Indian lentil and cauliflower soup in previous post. Thank you, Jennifer – here it is as it should be!

Indian lentil and cauliflower soup

• 1 tbsp. coconut oil or other oil
• 1 onion, diced
• 2 large garlic cloves, minced
• 1 tbsp. fresh ginger, minced and peeled
• curry powder, to taste
• ground coriander1 tsp. ground cumin
• 1 litre vegetable broth (from a cube)
• 190 g uncooked red lentils, rinsed and drained
• 1 medium cauliflower, chopped into bite-size florets
• 1 medium sweet potato, peeled and diced
• 2 large handfuls baby spinach
• salt and black pepper
• chopped fresh coriander for serving (optional)

In a large saucepan, heat the oil over medium heat. Add the onion and garlic and saute for 5 to 6 minutes, until translucent. Stir in the ginger, 1 tablespoon of the curry powder, coriander, and cumin and saute for 2 minutes more, until fragrant. Add the LENTILS. Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20 to 25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted. Ladle the soup into bowls and top with coriander, if desired.

At least it proves she reads the blog – and even more importantly want to make it!