Metro Lentil Soup Recipe from Patient

Wow. It's been awhile since I've blogged. Things have been crazy busy around the clinic with tons of old patients coming back for their fall detox and lots of new patients wanting to feel better overall and boost their immunity for the upcoming winter season.

Last week one of my favourite patients from the building came upstairs to the clinic because she saw a soup recipe in the Metro newspaper on her way into work. She knows I'm a big soup fan, because they're easy to make on a weekend and then freeze into individual portions for fast, no-think lunches for work!

This one is great if you enjoy warm strong flavours like curry and cardamom!

Here it is:
Curried Lentils, Sweet Potato and Cauliflower
1 large onion, roughly chopped, 3 tbsp Indian curry paste,10 cardamom pods,2 medium sweet potatoes, about 1lbs peeled and cut into ½ pieces,¾ cup green or brown lentils, rinsed, 2 cups vegetable broth, 5 cups cauliflower florets, 1/4 cup fresh coriander leaves, salt and pepper

Heat a large, heavy saucepan over medium low heat. Add onions and curry paste, stirring paste thoroughly into onion. Cook, stirring constantly for 2-3 minutes. To remove seeds from cardamom pods, smash pods with a large knife of meat mallet. Remove the small brown seeds (discard pods) and stir into onion mixture along with sweet potatoes. Cook for another 2-3 minutes.
Stir in lentils and broth, cover, and bring to a boil over high heat. Reduce heat and simmer, covered for 15 minutes. Add cauliflower and return to a boil; reduce head and simmer 8-10 minutes or until lentils and vegetables are tender, stirring occasionally. Remove from heat, stir in coriander, and season to taste with salt and pepper. Let stand a few minutes before serving.