Curried Lentil and Spinach Soup |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Recipe from . I've yet to try it, I hope it comes out well. Ingredients:
2 tablespoons olive oil |
1 1/2 cups onions, chopped |
1 cup celery, chopped |
1 cup carrot, chopped and peeled |
3 garlic cloves, minced |
1 tablespoon curry powder (preferably madras-style) |
1 tablespoon fresh ginger, minced |
1 teaspoon ground cumin |
1 bay leaf |
1/4 teaspoon dry crushed red pepper |
9 1/2 cups water (or more) |
1 (16 ounce) bag dried lentils (about 2 1/2 cups) |
1 (6 ounce) bag baby spinach leaves |
Directions:
1. Heat oil in heavy large pot over medium-high heat.
2. Add next 4 ingredients; sauté until golden, about 10 minutes.
3. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper.
4. Add 9 1/2 cups water and dried lentils; bring to boil.
5. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes.
6. Add spinach; simmer until spinach is wilted, about 5 minutes.
7. Season soup with salt and pepper.
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