Curried Lentil & Spinach Soup
Sunday, August 8th, 2010
Ingredients:
2.5 cups of dried lentils ( I prefer the small red)
1 Onion, finely chopped
1 Carrot, finely chopped
1 Stalk of Celery, finely chopped
2 Cloves of Garlic, minced
1 Tblsp of ginger root, minced
2 Tblsps of Olive Oil
1/2 Tblsp of Curry Powder
1 Tsp of Ground Cumin
1/2 Tsp of Turmeric
1/2 Dried Chili Pepper, minced
1 Bay Leaf
9 Cups of Vegetable Broth
6 Cups Fresh Spinach, coarsely chopped
Salt to taste
Fresh Ground Pepper to taste
Method:
It is not necessary to soak the lentils in advance. Rinse & drain the lentils, set aside. Heat the oil in a large pot over medium heat. Add the onions, carrots, celery & garlic. Saute for 8-10 minutes until they are golden, stirring occasionally. Stir in the curry powder, chili pepper, ginger, turmeric, cumin & bay leaf. Cook 1 minute, stirring constantly. Pour in the vegetable broth & lentils. Bring to a boil, then reduce heat to med-low and simmer UNCOVERED until lentils are tender, about 30 minutes. Add the spinach to the soup and simmer until it is wilted, about 5 mins. Season with salt and pepper to taste. Remove the bay leaf.