Curried Lentil Soup With Spinach
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.
Ingredients
8 serv.- tablespoons olive oil↗1 1⁄2
- yellow onion, chopped↗1
- celery, sliced↗1
- carrot, peeled and quartered lengthwise, sliced↗1
- garlic cloves, minced↗2
- bay leaf↗1
- ounces canned tomatoes, diced with juice6
- teaspoons curry powder↗2
- cups brown lentils, picked over and rinsed↗1 1⁄2
- cups beef stock↗6
- cup fresh spinach leaves, coarsely chopped↗1
- salt & freshly ground black pepper
Step-by-step instructions
- 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.
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