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Curried Lentil, Potato, Cauliflower & Spinach Soup

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Servings 8

Ingredients
  

  • 1 Tbsp. olive oil
  • 1 large yellow onion chopped
  • 5 cloves garlic minced
  • 2 stalks celery trimmed and diced
  • 1 cup brown/green lentils rinsed
  • 6 cups filtered water
  • 2 bay leaves
  • 2 large potatoes scrubbed and diced
  • 16 oz. can salt-free diced tomatoes undrained
  • 2 tsp. curry powder or more or less to taste
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. freshly ground nutmeg
  • 1 head cauliflower finely chopped
  • 2 cups fresh spinach finely chopped
  • 1 Tbsp. fresh lemon juice
  • Salt & Pepper to taste

Instructions
 

  • Heat the olive oil in a large soup pot.  Add the onion and saute over medium-low heat until translucent.  Add the garlic and saute until both are golden.
  • Add lentils, celery, garlic, onion and bay leaves.  Cover with 6 cups water.  Bring to a boil, then lower the heat to a gentle simmer.  Simmer for 10 minutes.
  • Add potatoes, tomatoes, curry powder and turmeric.  Simmer for 15 minutes.
  • Add cauliflower and simmer 20 minutes longer.
  • Stir in spinach, cilantro, lemon juice, nutmeg and salt & pepper.
  • Simmer over very low heat for another 5 minutes.