Curried Red Lentil Soup

This is a very tasty soup that I found in “The Great Life Cookbook” by
Priscilla Timberlake and Lewis Freedman.
It not only has a feast of whole-food plant-based recipes for every season but they are also all gluten free.
Well worth purchasing a copy

Ingredients:
2 cups red lentils
5 cups water
2 cups cauliflower florets (bite size pieces)
1 medium onion
2 tsp sesame oil or water
3 tsp cumin powder
1 tsp curry powder
3 medium carrots, diced small
2 stalks celery with leaves, diced small
2 tbs tamari
½ tsp sea salt

Method(Thermomix):
Rinse lentils, place in TM bowl, add water and let soak for 1 hour
Cook lentils for 30 minutes at 80 degrees at speed 1
Set aside
Place onion, quartered, and oil or water in TM bowl
Chop for 5 seconds at speed 5
Sauté for 3 minutes at 100 degrees on speed 1
Add cumin and curry powder and sauté for a further 2 minutes at 100 degrees on speed 1 (add a few tsps. Of water if mixture becomes too dry)
Add cooked lentils and cook for 10 minutes at 100 degrees on speed 1
Add cauliflower and carrots and cook a further 10 minutes at 100 degrees on Reverse speed 1
Add celery, salt, and tamari and cook a further 8 minutes at 100 degrees on Reverse speed 1

Method(Conventional):
Rinse lentils, add water and let soak for 1 hour
Cook lentils at medium heat for 30 minutes
Sauté onion in oil, or water, for a few minutes, add cumin and curry powder and sauté for 2 or 3 minutes longer. If onion mix becomes too dry, stir in a few tsps of water
Add sautéed mixture to lentils and cook for 10 minutes
Add cauliflower and carrots and cook for 10 minutes more
Add celery, salt, and tamari and cook a further 5 to 10 minutes

Serves 6 to 8

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