Curried Lentil, Potato, and Cauliflower Soup

• 1 1/2 tablespoons olive oil
• 1 large onion, chopped
• 4 to 6 cloves garlic, minced
• 1 cup raw brown or green lentils, rinsed
• 1 large celery stalk, diced
• 6 cups water
• 2 large potatoes, scrubbed and diced
• One 16-ounce can salt-free diced tomatoes, undrained
• 2 teaspoons good-quality curry powder, or to taste
• 1/2 teaspoon turmeric
• Pinch of ground nutmeg
• 2 1/2 cups finely chopped cauliflower pieces
• 2 cups finely chopped fresh spinach leaves
• 2 tablespoons minced fresh cilantro
• Juice of 1/2 lemon
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium-low heat until translucent.
3. Add the garlic and continue to saute until both are golden.
4. Add the lentils, celery, and water.
5. Bring to a rapid simmer, then lower the heat.
6. Cover and simmer gently for 10 minutes.
7. Add the potatoes, tomatoes, curry powder, turmeric, and nutmeg, and simmer until the potatoes are about half done, about 10 to 15 minutes.
8. Add the cauliflower and simmer until the lentils and vegetables are tender, about 20 minutes longer.
9. Stir in the spinach, cilantro, and lemon juice.
10. Adjust the consistency with more water as needed, then season with salt and pepper.
11. Simmer over very low heat for another 5 minutes.
12. Serve at once, or if time allows, let stand off the heat for an hour or so, then heat through before serving.
13. Per serving:
14. Calories: 219
15. Total fat: 4g
16. Protein: 12g
17. Fiber: 13g
18. Carbohydrate: 39g
19. Cholesterol: 0mg
20. Sodium: 49mg

olive oil, onion, garlic, brown, celery stalk, water, potatoes, salt, curry powder, turmeric, ground nutmeg, cauliflower, fresh spinach leaves, fresh cilantro, lemon, salt

Taken from www.epicurious.com/recipes/food/views/curried-lentil-potato-and-cauliflower-soup-378929 (may not work)