Serves: 6
Total Calories: 229

2 cups water
1 cup red lentils rinsed and drained
1 cinnamon stick
2 tablespoons grated ginger
1 tablespoon seeded, coarsely chopped cayenne pepper
2 cloves garlic finely minced
1 (3-inch) piece dulse, or 1 tablespoon dulse flakes (optional)
1 cup coarsely chopped onion
10 cups bite sized cauliflowerets
3 1/2 cups coarsely chopped Italian plum tomatoes
1 (14-ounce) can coconut milk
1 teaspoon sea salt or to taste
1 cup coarsely chopped cilantro leaves (optional)

1. Bring the water, lentils, cinnamon, ginger, cayenne pepper, garlic, and dulse (if using), to boil in a 6-quart stockpot. Reduce the heat to medium-low and simmer covered for 15 to 20 minutes, or until the lentils soften and begin to melt and turn yellow.

2. Add the onions, cauliflower, tomatoes, and coconut milk to the pot, and continue to simmer for 20 to 30 minutes, or until the cauliflower is soft.

3. Add the salt, and adjust the seasonings, if desired.

4. Ladle the hot soup into bowls. Serve plain or garnished with cilantro.

For a Change . . .
• Substitute 7 to 8 cups of yams, sweet potatoes, delicata squash, and/or butternut squash for all of the cauliflower.

Nutritional Facts:

Serves: 6
Total Calories: 229
Calories from Fat: 118

More Recipes from the Going Wild in the Kitchen Cookbook:
Go Wild with Soups Mix and Match
More Soup Ideas
Creamy Asparagus Soup
Asparagus Soup with Fresh Fennel
Curried Potato Soup
First Things First
Ginger Carrot Soup
Vegetable Soup with Quinoa and Cilantro
Spicy Tomato Quinoa Soup
Basmati Rice Soup with French Herbs
Multiple Mushroom and Barley Soup with Wine
About Bean Soups
"Souper" Time Savers
Curried Lentil Soup with Coconut Milk
Moroccan Lentil Soup with Saffron
Great Garnishes
Tomato Lentil Soup with Red Wine
Curried Split Pea Soup with Chard
Golden Split Pea Soup
Mexican Bean Soup with Tomatillos
Black Bean Soup with Sun Dried Tomatoes
Minestrone with Oyster Mushrooms, Nettles, and Calendula Flowers
Spicy North African Vegetable Soup with Chickpeas
Portabella Mushroom Soup
Garlicky Potato Soup with Fresh Nettles
Creamy Wild Leek and Potato Soup