Curried Bean Vegetable Soup

• 1.00 head, large (6-7" dia), Cauliflower - Raw, diced fine
• 2.00 cans 796ml San Marzano Peeled Tomatoes
• 2 cans 19.00 oz(s), Black Beans
• 1.00 cup(s), Coriander (cilantro) leaves, chopped
• 1.25 cup(s), Lentils - Raw, red or yellow
• 1.00 large Zucchini with skin, chopped fine
• 1.50 cup(s), yellow onion, chopped fine
• 1 Jalepeno Pepper, seeded and chopped fine
• 1/4 cup Shahi Daal seasoning (or to taste)
• 2.00 cups carrot, chopped fine
• 2 x 900ml Chicken Stock - No Salt Added
• water
• Olive Oil 1 tbsp
• Fresh Baby Spinach

1. Finely dice the onion and saute in olive oil until translucent.
2. Chop the vegetables, tomatoes and cilantro one at a time in the food processor until quite fine, and add to the onion along with the beans (rinsed and drained), raw lentils, Daal seasoning and chicken stock. Bring to the boil, then turn down heat and simmer for 60-90 minutes, until the lentils are tender. Add salt and pepper to taste. Add water to achieve the desired consistency. Can be pureed, too.
3. Soup freezes well.
4. To make the soup more hearty, add 1-2 cups of chopped fresh baby spinach to the pot during reheating.

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Taken from www.epicurious.com/recipes/member/views/curried-bean-vegetable-soup-53094351 (may not work)