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curried lentil and spinach soup
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Entrees - Maindishes
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None
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| Servings |
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4
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Ingredients |
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2 tablespoons olive oil
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1 1/2 cups chopped onion
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1 cup chopped celery
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1 cup chopped peeled carrots
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3 garlic cloves, minced
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1 tablespoon curry powder (preferably Madras-style)
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1 tablespoon minced fresh ginger
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1 teaspoon ground cumin
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1 bay leaf
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1/4 teaspoon dried crushed red pepper
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9 1/2 cups (or more) water
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1 16-ounce bag dried lentils (about 2 1/2 cups)
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12 oz spinach
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1/2 cup chopped fresh cilantro
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1/2 cup plain original yogurt
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Instructions |
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Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes.
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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.
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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.
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Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper.
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| Serving
Suggestions |
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Laddle into Bowls, Top With Yogurt
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Originally Submitted
4/9/2008
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0 Out of 5 from
0 reviews
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