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Curried lentil soup
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| 1/2 cup | dry lentils |
| 1 | carrot, grated |
| 3 cups | cauliflower |
| 1 | red bell pepper |
| 1 small | onion |
| 1 clove | garlic |
| 1 tsp | garam masala |
| 1 tsp | black mustard seeds, toasted |
| 1 tsp | cumin seeds, toasted |
| 1/2 tsp | turmeric |
| 1 tsp | coriander |
| 1/2 tsp | cayenne |
| 1/2 tsp | asafetida |
| 1 dried chile pepper | |
| 1 1/2 tsp | sea salt |
| 5 cups | water |
Directions:
Grate the carrot. Chop up the cauliflower, onion, pepper. Mince the garlic.
Put everything but the garam masala and salt into a pot and simmer until tender.
Remove the hot chile pepper and puree everything with an immersion blender.
Stir in garam masala and salt to taste and serve.
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