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Recipes

Curried Lentil and Spinach Soup

By Marie Simmons

3.5

(6)

Recipe information

  • Yield

    4 main-course

Ingredients

2

tablespoons olive oil

1

1/2 cups chopped onion

1

cup chopped celery

1

cup chopped peeled carrots

3

garlic cloves, minced

1

tablespoon curry powder (preferably Madras-style)

1

tablespoon minced fresh ginger

1

teaspoon ground cumin

1

bay leaf

1

/4 teaspoon dried crushed red pepper

9

1/2 cups (or more) water

1

16-ounce bag dried lentils (about 2 1/2 cups)

1

6-ounce bag baby spinach leaves

1

/2 cup chopped fresh cilantro

1

/2 cup plain nonfat yogurt

Need to make a substitution?

Preparation

  1. Step 1

    Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. 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. 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. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. DO AHEAD Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.

    Step 2

    Ladle soup into bowls. Top each serving with spoonful of yogurt.

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