Coconut Curry Lentil Soup

Instructions

1. 1

   Rinse the red lentils under cold water until the water runs clear. Set aside.

2. 2

   Heat coconut oil in a large pot over medium heat. Add onions and cook until softened.

3. 3

   Add garlic, ginger, curry powder, and cumin. Saute for another minute until fragrant.

4. 4

   Add the rinsed lentils, coconut milk, vegetable broth, and diced tomatoes to the pot. Stir well.

5. 5

   Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes, until the lentils are tender.

6. 6

   Stir in the chopped spinach and cook for an additional 5 minutes until wilted.

7. 7

   Season with salt and pepper to taste.

8. 8

   Serve the soup hot, garnished with fresh cilantro and accompanied by lime wedges for squeezing.

9. 9

   # Roasted Cauliflower Tacos with Avocado Lime Crema

10. 10

    Preheat your oven to 425°F (220°C).

11. 11

    Toss cauliflower florets with olive oil, cumin, paprika, salt, and pepper in a bowl, ensuring even coating.

12. 12

    Spread the seasoned cauliflower in a single layer on a baking sheet. Roast for 20-25 minutes, until golden brown and tender.

13. 13

    While the cauliflower is roasting, prepare the avocado lime crema. In a blender or food processor, combine the avocado, lime juice, Greek yogurt, minced garlic, and a pinch of salt. Blend until smooth and creamy.

14. 14

    Warm the tortillas in a dry skillet over medium heat or briefly in the oven.

15. 15

    Assemble the tacos by spreading a generous dollop of avocado lime crema on each tortilla. Top with roasted cauliflower florets and garnish with fresh cilantro.

16. 16

    Serve the tacos with lime wedges on the side for an extra burst of citrus flavor.