Ingredients
Serves: 8
2 cups red lentils
10 ounces fresh spinach (can substitute frozen, if needed)
2 cups frozen cauliflower
1 (15 ounce) can diced tomatoes
1 onion, chopped
1 tablespoon minced garlic
1 teaspoon ground ginger
4 cups vegetable broth
2 tablespoons curry paste (I used mild)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon cayenne pepper
2 teaspoons sugar
1 and ½ teaspoons salt
1 tablespoon lime juice
¼ cup chopped cilantro
Preparation
