Curry Cauliflower Chowder

One of the quickest, simplest recipes I have, inspired by the insipid color of cafe au lait paint we just put on our apartment walls (which, when combined with the red walls looks a bit like McDonald's, but, as D pointed out, a "classy, European McDonald's).


1 onion
6 medium potatoes
2 carrots
1 head cauliflower
1 cup yellow lentils
4 cups of vegetable broth (or 1 bouillon cube in 4 cups of water)
2 Tbsp. curry (your choice, but I used a non-spicy yellow)
salt

Soak in the lentils in water for at least an hour beforehand (we like to soak for 8 hours, then let them dry for a day so they sprout a bit, but as long as they're soft, it doesn't matter.

Fry onions for a few minutes in the bottom of a soup pot. Then, add water/broth and bring to a boil. Dice potatoes and carrots and put into water. Cook over medium heat until potatoes are soft – about 20 min, depending on how finely chopped they are.

While the potatoes are cooking, pull cauliflower into small pieces and roast in a 350 degree F oven with salt and a touch of olive oil. After potatoes are cooked, add half the cauliflower to the soup pot, reserving the other half.

Blend with the potato mixture with a hand mixer, food processor, or, for best results, put into a Samson juicer with the non-juicing cone put on. The mixture should be a bit liquidy; add 1 or 2 more cups of water if it looks like mashed potatoes.

Add yellow lentils and curry and cook for about 15 more minutes or until the lentils are chewy. Be sure to check consistency, as the lentils will soak up some of the water and you may need to add a touch. To garnish, top with the remaining cauliflower.

Serves 2 very hungry vegans or 2 + child