Indian Lentil-cauliflower Soup

Adapted from The Oh She Glows cookbook, by Angela Liddon 1 tbsp coconut oil 1 leek, chopped finely 3 large garlic cloves, minced 3 tbsp minced, peeled fresh ginger 2-3 tbsp curry powder, to taste 2 tsp ground coriander 2 tsp ground cumin 1/2 - 1 tbsp red chili flakes, to reach desired spice level 6 cups vegetable broth 1 1/4 cups dry split red lentils, rinsed and drained 1 medium cauliflower, chopped into bite-sized florets 1 medium yam, diced (unpeeled) 2 large handfuls baby spinach 3/4 tsp Pink Himalayan rock salt, or to taste Freshly ground black pepper, to taste Chopped fresh cilantro, for garnish (optional) Prep time: 30 mins Cook time: 32-37 mins 1. In a large saucepan, heat the oil over medium heat. Add the leek and garlic and sauté for 5 to 6 minutes. (*nutritionists tip: chop leek and garlic 5 minutes before adding to pan, in order to activate allicin - the active antimicrobial compound in these allium family veggies.) 2. Stir in the ginger, 1 1/2tablespoons of the curry powder, coriander, and cumin and sauté for 2 minutes more, until fragrant. 3. Add the broth and the red split lentils and stir to combine. Bring the mixture to a low boil, then reduce the heat and simmer for 5 minutes more. 4. Stir in cauliflower and yam. Cover and reduce the heat to medium-low. Simmer for 20-25 minutes, until the cauliflower and yam are tender. Season with salt and pepper, and add more curry powder, if desired. Add the red chili flakes, to taste. 5. Stir in the baby spinach and cook until wilted. 6. Ladle soup into bowls and top with cilantro, if desired.