Yield: 6 large servings

1-2 tbsp olive oil

2 large onions, peeled and chopped

¼ cup fresh garlic, peeled and minced

4 tbsp yellow curry powder of choice, spice level depends on the type of curry you use

1 ½ tsp cinnamon

1 tsp cumin

¼ cup maple syrup

1 ¼ cup green lentils, rinsed

2 cups carrots, peeled and chopped

1 red, yellow, or orange bell pepper, seeded and chopped

2 cups cauliflower, chopped bite sized pieces

1 zucchini, chopped

8 cups water

¼ cup tomato paste

½ can coconut milk, about ¾ cups

1 cup green peas, I used frozen

1 tbsp salt, or more to tatse

4 cups chopped kale, spinach, collards, or any other green of choice (optional)

1 small bunch of fresh cilantro, chopped

Juice of 1 lime

Procedure

Heat saucepan over medium heat, once pan is hot add oil and coat the bottom of the pan. Add onion, you should hear a nice sizzle at this point. Sauté onions until translucent, about 5-7 minutes, add garlic, continue to sauté and stir until everything is caramelized. This could take up to 15 minutes depending on what kind of pot or stovetop you have. If you find the onions are starting to burn turn your stove to medium low and stir occasionally until you have reached the caramelized stage. If you don’t have much time, you can just sauté the onions and garlic until they are soft and continue on with the recipe, but I do recommend caramelizing them, it adds much more flavor.

Add your curry powder, cinnamon, and cumin and stir constantly for 30 seconds to 1 minute. This will allow your spices to bloom. Add maple syrup, lentils, carrots, bell pepper, zucchini and water.  Give the stew a good stir to loosen up any brown bits on the bottom of your pot. Bring to a full boil over high heat. Once it comes to a boil, reduce heat to medium low and cover the pot, allow to simmer for 25-30 minutes until the lentils are tender. When there is about 10 minutes left on your timer, add cauliflower, cover and continue to simmer.

Once everything is tender, stir in tomato paste, coconut milk, salt, peas, and kale. Bring soup back up to a boil on medium high heat and stir until everything is fully incorporated, about 3-4 minutes. Turn off heat and stir in cilantro and lime juice. Taste and adjust seasoning if needed. Store in airtight containers in refrigerator for 5-7 days, this soup also freezes well.