Ingredients:
2 cups of French lentils, dry
3 medium potatoes, chunked
2 cauliflowers, chunked
3 onions, chopped
2 Tbs of coconut oil
2 garlic cloves, crushed
2 Tbsp of ginger root, minced
1 Tbsp of ground turmeric
1 Tbsp of cumin seeds
1 Tbsp of mustard seeds
1 Tbsp of ground coriander
10 cups of stock/broth
1 can of regular unsweetened coconut milk
Salt and black pepper to taste
Optional: parsley or cilantro for garnish
Method:
Soak lentils in filtered water for an hour or more. While lentils are soaking you can prep other veggies. After soaking rinse the lentils.
Warm oil in a pot on medium heat. Add onions and sauté. Add potatoes and cauliflower and sauté for another minute. Add a cup of broth. And
steam for another 2 minutes.
Add rinsed lentils. Add garlic, ginger, and the rest of the spices. Stir well. Cook for another 2 minutes. Add the rest of the stock, cover the pot, and cook for 20-30 minutes.
Turn heat off add coconut milk. Process with an immersion blender or purée in a food processor in batches. Adjust spices if necessary.
Serve with cilantro or parsley garnish.