MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Curried Lentil, Potato & Cauliflower Soup
Categories: Soups, Vegetarian
Yield: 8 Servings

1 1/2 tb Light olive oil
1 lg Onion; chopped
4 cl Garlic; up to 6 cl, minced
2 Celery ribs; trimmed & diced
1 c Brown or green lentils;
- rinsed
6 c Water
2 Bay leaves
2 lg Potatoes; scrubbed & diced
16 oz Can salt-free diced
-tomatoes; undrained
2 ts Curry powder;
- good quality, or to taste
1/2 ts Ground turmeric
1 pn Nutmeg
2 1/2 c Cauliflower pieces;
- finely chopped
2 c Fresh spinach leaves;
- finely chopped -OR-
1 c Frozen chopped spinach;
- thawed
2 tb Fresh cilantro; minced
1/2 Lemon; juice of
Salt; to taste
Pepper;
- freshly ground, to taste

Total time: 50 minutes

Heat the oil in a soup pot. Add the onion, celery, and garlic. Saute
over medium-low heat until translucent.

Stir in turmeric, curry powder, and nutmeg, and saute for 1 minute.

Add the lentils and bay leaves. Cover with 6 cups water.

Bring to a rapid simmer, then lower the heat. Cover and simmer gently
for 10 minutes.

Add the potatoes and tomatoes, and simmer until the potatoes are
about half done, about 10 to 15 minutes.

Add the cauliflower and simmer until the lentils and vegetables are
tender, about 20 minutes more.

Stir in the spinach, cilantro, and lemon juice. Adjust the
consistency with more water as needed, then season with salt & pepper.

Simmer over very low heat for 5 minutes more.

Serve at once or let stand for an hour before serving, then heat
through as needed.

Per 333 g serving: 280 calories, 52g carbs, 4 g fat, 50 mg sodium, 15
g fiber, 13 g protein, very low in Cholesterol

Recipe by Nava Atlas

Recipe FROM: Vegetarian Soups for All Seasons

Recipe FROM: <https://web.archive.org/web/20180825214919/
http://www.savvyvegetarian.com/vegetarian-recipes/
lentil-potato-cauliflower-soup.php>

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