• 1 ½ c red lentil
• 3 carrots
• ½ head cauliflower riced
• 1 sweet onion, diced
• 3 large garlic cloves minced
  
  Spices:
• 2 tsp madras curry powder (not hot)
• 1 tsp cumin
• 1 tsp ginger
• 1 tsp turmeric
• 2 c mushroom broth or water
• 1 can full fat coconut milk 

½ cup organic golden or brown raisins

1. Dice all veggies into small ¼ inch pieces or use a pulse setting of food processor for faster results. Do not use continuous processing or your vegetables may become puree. Pulse onion and garlic in a food processor and set aside. Pulse chunks of carrot and cauliflower in a food processor and set aside.
2. In an extra large sauce pan or ceramic pot, heat olive oil over medium heat. 
3. Add minced garlic and onion to pan and cook for 4-5 minutes until slightly softened. 
4. Add diced carrots and cauliflower and cook 2-4 more minutes until slightly softened. 
5. Add lentils, broth, coconut milk and spices. Mix well. 
6. Bring to a boil and drop to simmer for an additional 15- 20 minutes until lentils are soft and mixture has cooked down into a creamy stew-like texture. 
7. Remove some dal mixture for baby. Add raisins to remaining lentils and cook for 2 more minutes to soften raisins.