Curried Red Lentil and Spinach Soup

Ingredients

• 1 teaspoons curry powder 
• 10 ounce pkt spinach frozen thawed chopped
• 1 tablespoon olive oil light
• 1 large onion finely chopped
• 1.5 cups lentils red rinsed
• 6 servings salt to taste

Equipment

• pot

Directions

1. Heat the oil in a soup pot.
2. Add the onion and sauté over medium heat until golden.
3. 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.
4. 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.
5. Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor.
6. Heat through as needed before serving.
7. Menu
8. Curried Red Lentil and Spinach Soup (this page)
9. Fresh pita bread
10. Cranberry Slaw (page 3
11. Red Cabbage, Carrot, and Apricot Salad (page 3
12. Baked or microwaved potatoes
13. nutrition information
14. Calories: 100
15. Total Fat: 2g
16. Protein: 5g
17. Carbohydrate: 14g
18. Cholesterol: 0mg
19. Sodium: 43mg
20. Taste
21. Book, using the USDA Nutrition Database
22. From Vegetarian 5-Ingredient Gourmet by Nava Atlas. Copyright (c) 2001 by Nava Atlas. Published by Broadway Books.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).