black-beluga-lentil-and-coconut-curry-soup A recipe from pageturnercookbooks.com with 365 ecookbooks

Ingredients

• 1 small cauliflower, washed and divided into small heads
• 2 tsp coconut oil, solid
• 2 cups onions, finely chopped
• 5 garlic cloves, finely minced
• 1-inch piece of ginger, grated
• 1/4 tsp ground turmeric
• pinch grated nutmeg
• 1/4 tsp chili powder
• 1/4 tsp ground coriander
• 1 tsp garam masala
• 1/2 tsp paprika
• 1 lb (450g) can plum tomatoes, chopped
• 1 qt. hot vegetable stock
• 4 oz (120g) black beluga lentils
• 4 cups sweet potatoes, chopped into medium-sized chunks
• 2 cups (475 ml) can coconut milk
• For the yogurt dressing:
• 1 cup 240 ml plain yogurt
• 1/2 cup cucumber, grated
• 10 mint leaves, chopped
• pinch of salt