Curried Red Lentil and Spinach Soup

Name: Curried Red Lentil and Spinach Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon good-quality curry powder; 283 grams package frozen chopped spinach, thawed; 1 Tbsp light olive oil; 1 large onion, finely chopped; 355 milliliters red lentils, rinsed; 6 servings Salt to taste

Curried Red Lentil and Spinach Soup is From preparation to the plate, this recipe takes approximately 45 minutes. It is perfect for Autumn.

Instructions

Heat the oil in a soup pot.

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Soup

Cooking Oil

Equipment you will use

Pot

Add the onion and sauté over medium heat until golden.

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Onion

Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.

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Curry Powder

Lentils

Water

When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cup water. Season with salt and additional curry powder, if desired.

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Curry Powder

Lentils

Spinach

Water

Salt

Soup

Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor.

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Soup

Heat through as needed before serving.

Curried Red Lentil and Spinach Soup (this page)

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Spinach

Lentils

Soup

Fresh pita bread

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Pita

Cranberry Slaw (page 3

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Cranberries

Red Cabbage, Carrot, and Apricot Salad (page 3

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Red Cabbage

Apricot

Carrot

Baked or microwaved potatoes

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Potato

nutrition information

Calories: 100

Total Fat: 2g

Protein: 5g

Carbohydrate: 14g

Cholesterol: 0mg

Sodium: 43mg

Taste

Book, using the USDA Nutrition Database

Published by Broadway Books.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).