Serves 2-4
2 tablespoons olive oil
1 onion, diced
2 carrots, diced
1 stalk celery, diced
2 cloves garlic, minced
1 medium head cauliflower, cut into bite-sized pieces
4 cups low-sodium
vegetable broth
½ cup red lentils
2 teaspoons curry powder
½ teaspoon salt
2 tablespoons coconut
cream, plus extra for garnish
In a medium pot, heat oil and sauté onions until translucent. Add carrots, celery, garlic, and cauliflower and sauté 3–4 minutes.
Add broth, lentils, curry powder, and salt. Bring to a boil, then reduce heat to low and simmer 15–20 minutes, until lentils and cauliflower are cooked through.
Stir in coconut cream and blend with an immersion blender until smooth.
Serve with a crispy kale garnish or a swirl of coconut cream.
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