Curried Lentil and Spinach Soup
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 29.58 ml olive oil
- 354.88 ml onions, chopped
- 236.59 ml celery, chopped
- 236.59 ml carrot, chopped and peeled
- 3 garlic cloves, minced
- 14.79 ml curry powder (preferably Madras-style)
- 14.79 ml fresh ginger, minced
- 4.92 ml ground cumin
- 1 bay leaf
- 1.23 ml dry crushed red pepper
- 2247.60 ml water (or more)
- 453.59 g bag dried lentils (about 2 1/2 cups)
- 170.09 g bag baby spinach leaves
directions
- Heat oil in heavy large pot over medium-high heat.
- Add next 4 ingredients; sauté until golden, about 10 minutes.
- Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper.
- Add 9 1/2 cups water and dried lentils; bring to boil.
- Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes.
- Add spinach; simmer until spinach is wilted, about 5 minutes.
- Season soup with salt and pepper.
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RECIPE SUBMITTED BY
I'm a hugeeeeeee foodie that will try anything. I'm very eclectic and experimental when it comes to food.