1 Large onion, minced 1 tbs. Garlic, minced 1 tbs. Ginger root, peeled and minced 3 tsp. Curry powder 1.5 tsp ground cumin 1/2 tsp. Each ground turmeric pepper 1/4 tsp. Ground red pepper 1/4 tsp. Ground cinnamon 2-3 Bay leaves 13.5 oz. Can coconut milk 1/4 c. Tamari or soy sauce 1 c. Tomato sauce 2 c. Dried red lentils, rinsed 5 c. Water 1 Med. head cauliflower, cut into 1 1/2 inch florets 1 Lg. sweet potato, peeled and cut into 1 inch cubes 1 bunch kale, chopped 1-2 c. Peas (optional)
In large soup pot, saute onion in coconut butter or 1 TBS. oil over medium-high heat until transparent but not browned.
Add spices and reduce heat to medium-low. Cook and stir constantly for 3 minutes; do not let spices and onion brown.
Add milk, tamari and tomato sauce, and simmer on low heat for 20 minutes, stirring often.
Meanwhile, in saucepan, cook lentils, in water, for 15 mintues. Add, with liquid, to soup pot.
Add vegetables to soup pot and cook over medium heat just until tender. If using peas, add at the end of the cooking time.
Serve with quinoa