Fall’s coming !!

Fall’s coming !!

Well, for me every season has its own valuable qualities and charm. However, I love the fall. The leaves turn into the most beautiful colors, the home decor is the most cozy one of the year and the fashion as well. I love going running when the sun is shining and everything seems to be be dipped in gold and love cuddling on the couch with hot tea or coffee and a good book when it’s raining outside.

The seasonal vegetables are just as colorful as the nature itself and they are full of vitamins and nutrition. From pumpkin, beetroot, brussel sprouds, all kinds of mushrooms and many more you can whip up delicious buddha bowls, tarte flambée or stews.

One of this year’s favorites I want to show you now. It’s a stew from Angela Liddon’s book “Oh She Glows” (http://ohsheglows.com/the-book/). I’m in love with Indian food and their spices, so her “Indian Lentil-Cauliflower Soup” has been one of the first recipes I made after buying her book. The combination of regional, seasonal vegetables and the Indian spices has turned out to be perfect and I’m sure it’ll convince you as well.

 

So, here is the recipe, serving 4:

  • 1 spoon of coconut oil (or any other vegetable oil you like)
  • 1 green onion
  • 2 large garlic gloves
  • 1 spoon of fresh ginger
  • 1-2 spoons of curry powder (but you can adjust it according to your own taste)
  • 1,5 tea spoons of coriander
  • 1 tea spoon of cumin
  • 1,5 liters of vegetable stock
  • 200g of red lentils (rinse them first)
  • 1 medium sized cauliflower (cut into pieces)
  • 1 medium sized sweet potato
  • 2 hands full of young spinach
  • approximately 1 tea spoon of fine salt
  • black pepper and fresh cumin to serve

Note: As a variation, to make it even more of a seasonal soul food, you can replace the sweet potato by butternut squash if you like. I tried both versions and it tasted great.

Instructions:

  1. Heat the oil at medium heat and add the onion and garlic. Sauté both until the onions become glazed.
  2. Now add curry, ginger, cumin and coriander and let it sauté again for approximately 2 minutes.
  3. Pour in the vegetable stock and add the lentils. Mix and stir everything properly and let it boil on medium heat for 5 minutes.
  4. After this, add the cauliflower and the sweet potato, cover the pot and reduce the heat. After 20-25 minutes the sweet potato and the cauliflower should be done and cooked.
  5. As a last step, add the spinach and season to taste with salt, pepper and if you like, more curry powder.

That’s already it. As easy as delicious 🙂 I hope you like it as much as I do.



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