Curry Lentil Soup

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

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.