Ingredients
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1/4 cup extra virgin olive oil
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1 large onion (dice half and chop the other half)
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kosher salt, to taste
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black pepper, to taste
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1 -2 teaspoon crushed red pepper flakes
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3 large celery ribs, chopped
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3 carrots, chopped
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2 garlic cloves (minced)
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1 cup chopped cauliflower
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2 teaspoons curry powder
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1 teaspoon cumin
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16 ounces dry lentils
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1 (14 1/2 ounce) can vegetable broth
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2 (14 1/2 ounce) cans diced tomatoes with juice
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8 cups water
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2 teaspoons cayenne pepper
Instructions
- Heat 1/4 cup olive oil in a large pot over medium-low heat. Add onions, salt, pepper, and crushed red pepper, cover and simmer for 6 minutes, or until onions are clear and soft.
- (If using the crockpot, you would now transfer the onion mixture to your crockpot, add all other dry and liquid ingredients and give it a good stir, and cook on LOW for 8 hours until the lentils are soft. If using the stovetop, please continue to step 3.).
- Add celery, carrots, garlic, cauliflower, curry, and cumin, and stir. Cover and let simmer for 10 minutes, stirring occasionally.
- Stir in lentils, vegetable broth and tomatoes. Cover and let simmer for another 10 minutes, stirring occasionally.
- Add 8 cups of water and increase to high heat, and leave uncovered until it begins to boil.
- When the soup comes to a boil, reduce heat and add cayenne pepper. Let simmer for at least 2 hours, or until lentils are soft.