Lentil Soup

1 tbls olive oil
1 yellow onion, chopped
1 carrot, peeled and thinly sliced
1 celery stalk thinly sliced
1 clove garlic minced
1 bay leaf
1 teaspoon curry powder
1 cup canned diced tomatoes with juice
11/2 cups dried brown, rinsed and drained
6 cups vegetable broth
1 lemon slice
1 cup coarsely chopped spinach
salt and freshly ground pepper

You can use Chicken or beef broth if you do not want to be vegetarian.

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

Add the tomatoes and their juice, lentils, stock, and lemon slice. 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 slice 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.

Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user EUROBRIT.