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Parve
Easy
2-4 Servings
Allergens 
No Allergens specified
50 Minutes
Diets
You’ll be five fruits and vegetables closer to your weekly 30 with this creamy appetizer.
2 tablespoons Gefen Olive Oil
1 onion, diced
2 carrots, diced
1 stalk celery, diced
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
1 medium head cauliflower, cut into bite-sized pieces
4 cups low-sodium vegetable broth
1/2 cup Gefen Red Lentils
2 teaspoons curry powder
1/2 teaspoon salt
2 tablespoons coconut cream, plus extra for garnish
In a medium pot, heat oil and sauté onions until translucent. Add carrots, celery, garlic, and cauliflower and sauté three to four minutes.
Add broth, lentils, curry powder, and salt. Bring to a boil, then reduce heat to low and simmer 15–20 minutes, until lentils and cauliflower are cooked through.
Stir in coconut cream and blend with an immersion blender until smooth.
Serve with a crispy kale garnish or a swirl of coconut cream.
Photography by Heather Winters
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