Just in time for the fall weather. You can make it with or without the water, depending on what you're in the mood for. For a more traditional Indian style dish, leave the water out and cook on low heat, OR in a slow cooker (pictured). For a less traditional, hearty soup, leave the water in the mix. Either is phenomenal, and loved by toddlers.

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What You'll Need:

1 large onion, chopped
1 clove garlic, minced
1 inch piece fresh ginger, minced
spoonful coconut oil

2 tsp curry powder
1/2 tsp EACH turmeric, cumin, black pepper
1/4 tsp EACH crushed red pepper, cinnamon
2 bay leaves

1 can coconut milk
1/4 c tamari or soy sauce
1 15 oz can tomato sauce

2 c lentils, any variety (best if they are not split)
5 c water {optional--see above}

1 medium head cauliflower, chopped
1 sweet potato, chopped
1 c frozen peas

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If using a slow cooker, add all ingredients at once, omitting water. Cook for 5-6 hours on low heat.

If cooking on the stovetop, begin by sautéing onion, garlic and ginger in a large soup pot with a spoonful of coconut oil. Once aromatic, add spices. Stir.

Add coconut milk, tamari and tomato sauce. Bring to a light boil, and simmer.

Add lentils and water. Bring back to a boil, cook until lentils are al dente (about 10 minutes).

Add veggies. Cover and simmer until veggies are tender. (About another 20 minutes.)

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Modified from my most favorite cookbook, Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert

Serves 8. Freezes well.