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Colorful Curry Cauliflower Rutabaga and Red Lentil Soup


Ingredients you’ll need: Serves 6-8

1 head of cauliflower-stem removed and cut into 1 inch pieces

1 leek-cleaned, dark green ends and roots removed, quartered lengthwise and chopped

2 medium rutabagas-peeled and chopped into 1 inch pieces

1/2 cup white wine

1/4 cup fresh shallot-minced

1 tsp. mild curry powder

1/8 tsp. turmeric

1 1/2 cups of red lentils-rinsed

1/2 cup yellow onion-chopped

3/4 cup carrots-chopped

3/4 cup cauliflower-small florets

3 tbsp. extra virgin olive oil

1 tsp. lemon juice

1 cup fresh cilantro-stems removed, can be whole, hand torn or chopped as desired

6 cups vegetable broth-low sodium-for richer flavor, chicken broth can be substituted

1 tsp. kosher salt or to taste

Fresh ground pepper to taste

 

How to prepare: (2 parts)

Lentils:

In a cast iron enamel pot, add 1 tbsp. olive oil. Over medium high heat, add the onions. Sauté for 3-5 minutes or until onions start to become translucent. Add the carrots and sauté for 2 more minutes. Lightly season with salt and pepper. Add the lentils and 3 cups of the broth, incorporate and cover for 5 minutes. Reduce heat to medium for another 5 minutes. Uncover and add the cauliflower florets and lemon juice. Cover for another 5 minutes or until cauliflower and lentils are tender, but not overcooked.

Cauliflower Rutabaga purees:

In a cast iron enamel pot, add 2 tbsp. olive oil. Over medium high heat, add shallots and leeks. Lightly season with salt and pepper and sauté for 3 minutes or until shallots and leeks start to become translucent. Add white wine to deglaze the pot. Add rutabagas and sauté for 3 more minutes. Add 3 cups of broth and cauliflower. Cover and cook for 5 minutes or until rutabagas and cauliflower are tender but not overcooked. Reduce heat to low and puree with a blending stick thoroughly.

Incorporate the cooked lentil mixture into the puree, garnish with fresh cilantro and serve.

 

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