Curry Lentil Soup

Name: Curry Lentil Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 yellow onion finely chopped; 1 garlic clove minced; 1 celery stock thinly sliced; 1 carrot peeled and thinly sliced; 1 bay leaf; 2 tsp curry powder; 1 cup canned (or fresh) diced plum Rom tomatoes with juice; 1 1/2 cups dried brown or pink lentils picked over rinsed and drained; 6 cups vegetable stock (or chicken or beef); 1 lemon sliced; 1 cup coarsely chopped fresh spinach; salt and freshly ground pepper

Minutes to Prepare: 20
Minutes to Cook: 30

Number of Servings: 6

Ingredients

2 tablespoons olive oil1 yellow onion, finely chopped1 garlic clove, minced1 celery stock, thinly sliced1 carrot, peeled and thinly sliced1 bay leaf2 tsp curry powder1 cup canned (or fresh) diced plum, Rom tomatoes, with juice1 1/2 cups dried brown or pink lentils, picked over, rinsed, and drained6 cups vegetable stock (or chicken or beef)1 lemon sliced1 cup coarsely chopped fresh spinachsalt and freshly ground pepper

Directions

In a large saucepan over medium high heat, warm the oil. Add the onion, celery, carrot, garlic, and bay leaf and saute until the vegetables are softened, about 5 min. Stir in the curry powder and cook until fragrant, about 1 min.

Add the tomatoes and their juice, lentils, stock, and lemon slices. Bring to a simmer over medium high heat. Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes. Discard the lemon slices and bay leaf.

Just before serving, stir in the spinach, reduce the heat to low, and simmer until the spinach is wilted but still bright green. Season to taste with salt and pepper.

Ladle the soup into warmed bowls and serve immediately.

Makes 4-6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user DIETITIANMEGHAN.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving