64 oz of vegetable stock (not broth)
2 cups of water
2 tsp approx Vegetable Bouillon (I use Better Than Bouillon, comes in a jar, kind of a paste)
1 head of cauliflower, chopped
1 sweet onion, chopped
6 carrots, chopped
1 red bell pepper, chopped
3 to 4 cups chopped kale (I used one full bunch - cut out stems)
3 cloves garlic minced
1 tsp turmeric
3 tsp curry
2 tbsp olive oil
1 1/2 cups lentils
3/4 -1 can thai coconut milk (it cuts the heat and adds sweetness, use your own judgment on amount)
Salt, to taste
Sauté veggies and garlic in olive oil until onions are soft. Add spices, stir together then add stock, bouillon, water and lentils. Bring to a boil then turn down to simmer until veggies are soft and lentils are cooked, about an hour. Adjust spice with additional turmeric and curry to taste. Add coconut milk and salt just prior to serving.
Enjoy! Makes 8 servings
2 cups of water
2 tsp approx Vegetable Bouillon (I use Better Than Bouillon, comes in a jar, kind of a paste)
1 head of cauliflower, chopped
1 sweet onion, chopped
6 carrots, chopped
1 red bell pepper, chopped
3 to 4 cups chopped kale (I used one full bunch - cut out stems)
3 cloves garlic minced
1 tsp turmeric
3 tsp curry
2 tbsp olive oil
1 1/2 cups lentils
3/4 -1 can thai coconut milk (it cuts the heat and adds sweetness, use your own judgment on amount)
Salt, to taste
Sauté veggies and garlic in olive oil until onions are soft. Add spices, stir together then add stock, bouillon, water and lentils. Bring to a boil then turn down to simmer until veggies are soft and lentils are cooked, about an hour. Adjust spice with additional turmeric and curry to taste. Add coconut milk and salt just prior to serving.
Enjoy! Makes 8 servings
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