Curried Yellow Lentil Soup | Cook Smarts

Ingredients

• 1 Onions, medium, diced
• 2 tsp Ginger, fresh, diced
• 3 cloves Garlic, chopped
• 12 oz Cauliflower rice (look for this in the produce or freezer section; sub finely chopped cauliflower florets)
• 1 can Tomatoes, diced and preferably fire-roasted (14 oz / 397 g)
• 1 cup Lentils, yellow (also called moong / mung dal; sub red lentils)
• 1 can Coconut milk, regular (15 oz / 397 g)
• 2 1/2 cups Stock, any type
• 2 tsp Lemon juice
• for serving Yogurt, plain or Greek
• 1 tsp Garam masala
• 1/2 tsp Curry powder, mild
• 1/2 tsp Turmeric, ground
• 1/2 tsp Cumin, ground
• 1/4 tsp Red pepper flakes (opt)
• 2 Tbsp Butter (sub cooking oil)
• 3 Tbsp Yogurt, plain or Greek
• 2 Tbsp Oil, cooking
• 1 Tbsp Vinegar, red or white wine
• 1/2 tsp Water
• 1/2 tsp Honey
• 1/8 tsp Turmeric, ground
• 6 oz Cucumbers, chopped
• 5 oz Mixed greens
• 1/4 cup Cashews