Name: Curried Lentil and Spinach Soup
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

Skip to main content

Recipe notes

Back to top