Curried Lentil SoupSubmitted by: OREGON_BOUND
IntroductionFrom the December 2012 issue of Cooking Light. From the December 2012 issue of Cooking Light.
1 tablespoon olive oil
1 cup onion, chopped
1 tablespoon minced garlic
1 tablespoon minced peeled ginger
1.5 tablespoons curry powder
1/8 teaspoon red pepper
3 cups vegetable broth
1/5 tablespoons balsamic vinegar
16 ounces cooked lentils
2 cups fresh baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup fresh cilantro, chopped
Serve with Greek yogurt (not calculated in nutritional breakdown) and garnish with additional cilantro.
2. Place half of lentil mixture in a blender. Remove center piece of blender lid; secure lid on blender. Place a clean towel over opening in lid. Blend until smooth. Add blended mixture, spinach, salt and pepper to pan; stir until spinach wilts.
Serving Size: Makes six 1-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user OREGON_BOUND.