The holidays often end up becoming about indulgence. It’s the time of year that we’ve all decided that it’s ok to have all those extra sweets and appetizers, and by the time New Year’s Day comes around, many of us are feeling the effects of all the extras. You want to get back on track with something healthy, but you don’t want to feel like you’re on a diet.
This is where one of my favorite cooks comes in- Angela Liddon from Oh She Glows. Angela is a vegan cookbook author and blogger, and she is absolutely amazing at making healthy food taste like a thousand bucks. A couple of my vegan friends introduced me to her, and I have to say, I was skeptical that her food could taste as good as they all proclaimed, but they were right- this girl knows what flavor is. So, in the spirit of health, I thought I’d share one of my all-time favorite recipes of hers that you will not want to wait to make. It’s sure to have you feeling more like yourself in the most enjoyable way.
The following Indian Lentil-Cauliflower Soup recipe comes from the Oh She Glows cookbook
- 1 Tbsp coconut (or other) oil
- 1 yellow onion, diced
- 2 large cloves of garlic, minced
- 1 Tbsp minced peeled fresh ginger
- 1-2 Tbsp curry powder, to taste (I use 2)
- 1 ½ tsp ground coriander
- 1 tsp ground cumin
- 6 cups vegetable broth
- 1 cup uncooked red lentils, rinsed and drained
- 1 medium cauliflower, chopped into bite-size florets
- 1 medium sweet potato, peeled and diced
- 2 large handfuls baby spinach
- ¾ tsp fine-grain sea salt, or to taste
- Freshly ground black pepper
- Chopped fresh cilantro, for serving (optional, but highly recommend!)
- In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for 5-6 minutes, until translucent.
- Stir in the ginger, 1 Tbsp of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant.
- Add the broth and red lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more.
- Stir in the cauliflower and sweet potato. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and sweet potato are tender. Season with the salt and pepper, and add more curry powder if desired. Stir in the spinach and cook until wilted.
- Ladle the soup into bowls and top with cilantro.
Yum! You’ll have dinner on the table in an hour. And did I mention that this recipe is great for those with allergies or dietary restrictions? It’s completely gluten-free, nut-free, soy-free, sugar-free, and grain-free!
Happy New Year!
Lindsey, thank you for your writing contribution and thought provoking words. We hope that you have a Happy New Year!