1 Lucky Iron Fish/ Leaf
1 cauliflower chopped into florets
3 tbsp coconut oil,
1 onion diced,
1 leek diced - using white/light greens parts,
3 tbsp tomato paste,
2 cloves of garlic minced,
1 inch peeled & ginger grated,
1 tbsp curry powder,
2 tsp cumin, 1/2 tsp turmeric,
6 cups veggie broth,
1 cup canned or cooked yellow split peas (sub golden/red lentils),
1 bay leaf,
juice of 1/2 lemon,
1 tsp Garam Masala
Toppings: reserved roasted cauliflower, fresh herbs such as basil, chives & zoodles (spiralized zucchini) optional.
1️⃣ Melt coconut oil. In a mixing bowl, mix in the cauli florets, salt & pepper. Transfer to a parchment lined baking sheet. Roast 425·F until edges get brown & caramelized (⏰20-25 min).
2️⃣ In a large pot or dutch oven, heat oil on medium and sautée onions & leek till translucent (⏰5-7 min).
3️⃣ Mix in tomato paste, garlic, ginger, & the rest of seasonings until fragrant (⏰1 min).
4️⃣ Add broth and bring to boil. Then add the Lucky Iron Fish/ Leaf. Continue boiling for 10 minutes. Then remove the Fish/ Leaf.
5️⃣ Next, add lentils + bay leaf + roasted cauliflower (save a few florets for soup topping) and bring to a boil then simmer (⏰15-20 min).
6️⃣ Use immersion blender, or batch blend in blender till smooth. Add lemon juice & garam masala. Adjust seasonings. Top with reserved roasted cauliflower & fresh herbs.
IF YOU'RE COOKING LENTILS FROM SCRATCH:
Infuse your lentils with extra iron too! Just soak + boil them in iron water (water boiled with a few drops of citrus and the Lucky Iron Fish)!