2 tbsp. oil
1 medium onion, chopped
1 tbsp. curry powder
1 tsp. coriander
1/2 tsp. cumin
1 1/2 cups sliced carrots (2 medium-large carrots)
1/2 medium head cauliflower, cut into flowerets
1 cup red lentils, rinsed and drained
2 1/2 cups water
1 tsp. salt, to taste
Heat the oil in a large, heavy kettle. Add the onion, curry powder, coriander, and cumin. Saute over medium heat until the onion begins to become translucent.
Add the carrots and the cauliflower, and stir for a few seconds. Then add the lentils and the water. Mix well. Raise the heat and bring the mixture to a boil. Lower the heat, stir, and cover. Simmer for about 40 minutes, stirring occasionally, until the lentils have formed a thick puree. Add the salt and mix well.
Serves 4-6
Time: 1 hour