Curried Lentil Soup With Spinach

Enduring Gastronomy's Note:

One of my favorite soups. It's tasty and easy to make. From Williams-Sonoma Collection "Healthy First Courses": For a vegetarian version, replace beef stock with vegetable stock. For a creamier soup, puree half of it in a food processor or blender and stir back into the pot.

• Total Time: 55 mins
• Prep Time: 15 mins
• Cook Time: 40 mins

Ingredients:

Serves: 8

Yield: 8.0 cups

• 1 1/2 tablespoons olive oil
• 1 yellow onion, chopped
• 1 celery, sliced
• 1 carrot, peeled and quartered lengthwise, sliced
• 2 garlic cloves, minced
• 1 bay leaf
• 6 ounces canned tomatoes, diced with juice
• 2 teaspoons curry powder
• 1 1/2 cups brown lentils, picked over and rinsed
• 6 cups beef stock
• 1 cup fresh spinach leaves, coarsely chopped
• salt & freshly ground black pepper

Directions:

1. In a large pot over medium heat, warm olive oil.
2. Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes).
3. Add tomatoes with juice, curry powder, lentils, and beef stock.
4. Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes).
5. Remove and discard bay leaf.
6. Add salt and pepper to taste. Stir to mix well.
7. Place spinach leaves into individual serving bowls.
8. To serve, ladle soup into bowls with spinach.