CURRIED RED LENTIL AND SPINACH SOUP
Steps:
- Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
- Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.
- When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cup water. Season with salt and additional curry powder, if desired.
- Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.
- Menu
- Curried Red Lentil and Spinach Soup (this page)
- Fresh pita bread
- Cranberry Slaw (page 37)
- or
- Red Cabbage, Carrot, and Apricot Salad (page 37)
- Baked or microwaved potatoes
- nutrition information
- Calories: 100
- Total Fat: 2g
- Protein: 5g
- Carbohydrate: 14g
- Cholesterol: 0mg
- Sodium: 43mg
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