My new invention. It's not vegan, b/c I used some smoked turkey to add flavor to the broth. But it could be vegan if you omit the turkey -- however, in that case you will need to add salt.
one head of cauliflower, cut into florets
carrots (I like whole baby carrots b/c no peeling, but YMMV)
1/2 lb. lean smoked turkey
about 3/4 c. dried garbanzo beans/chickpeas (half-cooked; they will be finished in the soup)
about 1 c. red lentils
1/2-1 c. barley, well-rinsed
slivered fresh ginger
Water, of course.
hot sauce/cayenne/freshly grated black pepper to taste
I didn't think of the ginger until after I was already making the soup, but it will be a wonderful addition.
Dried chickpeas/garbanzo beans take a while to cook, so I started them first, separately, for at least an hour, maybe an hour and a half (err on the side of overcooking: it is difficult to overcook garbanzos but very easy to undercook them). Then I basically assembled everything in a five-quart enameled dutch oven and simmered it for another hour or so.
I didn't actually measure anything, so this is more a template for a soup: you can make it to your own taste.
Please note that red lentils turn yellow when you cook them, so besides being delicious, they add to the curry color, lol.