10ouncescherry tomatoes OR 1 more can crushed tomatoes
1/2 cup wild ricerinsed
1small cauliflowerchopped into small florets
1(15 ounce) cangarbanzo beansdrained
5ouncesfresh spinach or kale
1/2cupfresh chopped cilantroplus more for serving
Additional salt and pepperto taste
Add olive oil to a large heavy-bottomed soup pot or Dutch oven over medium-high heat. Add the onion and sauté for 5-6 minutes, stirring occasionally. Add the fresh ginger and garlic to the onion and stir well to combine. Sauté for approximately 1 minute before stirring in the salt, ground turmeric, curry powder, and cumin in the onion. Stir continuously for one minute.
Add the vegetable broth (or water), crushed tomatoes, cherry tomatoes, lentils, and wild rice to the pot. Mix well and bring to a boil. Reduce heat to low and simmer, covered, for approximately 30 minutes.
Add the chopped cauliflower, zucchini, garbanzo beans, kale, and cilantro to the pot. Return to a boil and cover. Simmer for 10-15 minutes, or until vegetables and lentils are fully cooked.
Remove from heat and season with salt and pepper, to taste. Garnish with fresh chopped cilantro, Tabasco sauce, or grated cheese, if desired.