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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 9 |
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Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color the fresh spinach adds. âKim Russell, North Wales, Pennsylvania Ingredients:
6 cups reduced-sodium chicken broth or vegetable broth |
2 cups dried lentils, rinsed |
1 bay leaf |
1 whole clove |
1 medium red onion, chopped |
2 celery ribs, chopped |
2 tablespoons butter |
2 medium carrots, chopped |
1 teaspoon salt |
1 teaspoon sugar |
1/2 teaspoon curry powder |
1/8 teaspoon pepper |
2 garlic cloves, minced |
3 cups coarsely chopped fresh spinach |
1-1/2 cups heavy whipping cream |
1 tablespoon lemon juice |
1/3 cup minced fresh parsley |
Directions:
1. In a large saucepan, combine the broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until lentils are tender.
2. Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute 2-3 minutes longer or until vegetables are tender. Add garlic; cook for 1 minute.
3. Drain lentils; discard bay leaf and clove. Add to vegetable mixture. Stir in the spinach, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted. Yield: 9 servings (2-1/4 quarts).
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