Fleuris Curry Lentil Soup Recipes

Steps:

• Heat a soup pot over medium-high heat. Add the extra-virgin olive oil, 4 turns of the pan, the garlic, carrot, chile and shallot and cook until the mixture softens, about 2 to 3 minutes. Stir in the lentils and toss to coat in the oil, season with salt, to taste and curry spices or Ras el hanout. Add the stock and water to the soup and bring to a boil over medium heat. Reduce the heat and simmer until lentils are tender, about 40 minutes. Puree with an immersion blender into a smooth soup. Season with salt, if needed. Cool completely and store in the refrigerator for a make-ahead meal.
• Reheat the soup over medium heat and stir in the fresh spinach until wilted. Heat the naan on a griddle pan with a few drops of water until crisp and hot on each side, then brush liberally with melted butter.

Steps:

• In a 4- or 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 8 hours or until vegetables and lentils are tender. Stir in salt. Discard bay leaves.

Steps:

• Heat olive oil in a large pot over medium-high heat. Add cauliflower and carrots; saute until softened, 7 to 8 minutes.
• Pour boiling water and vegetable bouillon into a bowl and stir until dissolved. Add broth and coconut milk to cauliflower mixture. Bring to a boil.
• Stir lentils, garlic powder, onion flakes, curry, paprika, turmeric, and cumin into the pot. Cover and let simmer until lentils are fully cooked and tender, about 20 minutes. Stir in kale and let sit over low heat for 5 minutes. Remove from heat and serve.