Cauliflower And Yellow Lentil Curry

INGREDIENTS

• 1 onion, finely diced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 tablespoon finely grated ginger
• 1/ 2 teaspoon turmeric
• 1/ 2 teaspoon curry powder
• 4 tablespoons red curry paste
• 3 cups low sodium vegetable broth
• 2 cups water
• 16 ounces yellow lentils
• 1 head cauliflower, cut into bite-sized pieces
• 2 cups frozen peas
• Salt, to taste
• White rice, cooked

METHOD

• STEP 1

  Heat a large skillet over medium heat. Sauté onion in oil until translucent, 3-5 minutes. Add garlic, ginger, turmeric, and curry powder. Sauté another minute.

• STEP 2

  Add red curry paste and mix while sautéing another 30 seconds. Pour in low-sodium veggie broth and water. Bring to boil, and mix in yellow lentils. Stir and reduce heat to a simmer. Simmer uncovered until lentils tender, about 20 minutes.

• STEP 3

  Add chopped cauliflower to the soup. Simmer until cauliflower is cooked. Stir in frozen peas and heat another few minutes. Season with salt, to taste. Served over cooked white rice.

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