When done, this aesthetically pleasing bread resembles a bird’s nest. To create the center, use raw eggs that you have dyed. Along with the bread, they both cook. We eat this dish every Easter Sunday for breakfast along with the colored eggs because it is a favorite in my family. Due to the subtle lemon flavoring, this Easter bread is extremely delicious. Warm with butter on top is my preferred preparation method.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 tablespoon minced fresh ginger, or more to taste
- 1 tablespoon curry powder, or more to taste
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 8 cups vegetable broth
- 1 cup dry red lentils, rinsed and drained
- 1 head cauliflower, broken into florets
- 2 cups cubed sweet potato
- 3 cups fresh spinach
Instructions
- Heat coconut oil in a large saucepan over medium heat. Add onion and garlic and saute until translucent, 5 to 6 minutes. Stir in ginger, 1 tablespoon curry powder, coriander, and cumin and saute until fragrant, about 2 minutes more. Pour in broth and lentils and stir to combine. Bring mixture to a low boil; reduce heat and simmer for 5 minutes.
- Stir in cauliflower and sweet potato. Cover, reduce heat to medium-low, and simmer until cauliflower and sweet potato are tender, 20 to 25 minutes. Season with salt and pepper and add more curry powder if desired. Stir in spinach and cook until wilted, 3 to 5 minutes.
- Sambar masala is great to use instead of curry powder, but any curry mix works.
Reviews
Very good soup, will add to rotation. I seasoned it according to our tastes and used Chinese cabbage instead of spinach.
Very nice soup, served it with naan bread and a dollop of unsweetened coconut yogurt.