Curried lentil soup with tomatoes and spinach
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Chopped Spinach |
| 2 | teaspoons | Ginger Root -- minced |
| ⅔ | cup | Canned Tomatoes |
| 1 | bunch | Spinach |
| 1 | Lemon | |
| 4 | tablespoons | Oil |
| 2 | larges | Garlic Cloves |
| 3 | teaspoons | Curry Powder |
| 1 | teaspoon | Cumin |
| 1 | cup | Lentils -- uncooked |
| 5 | cups | Chicken Broth |
Directions
In a pot, cook onion in oil, add garlic and ginger root and cook for 1 more minute. Then add curry, cumin and cook 30 seconds more. Add lentils and 1¼ cup water. Bring to a boil, then simmer, covered for 5 minutes. Add broth and simmer, covered, for 25 minutes. Stir in tomatoes and spinach and simmer for 2 minutes, season with lemon juice and salt and pepper to taste. Let cool. Place in containers and store in freezer. To reheat: Thaw in refrigerator the night before. Heat in microwave or on stove top.
Serve with pita trianges.
Recipe By : Personal Chef Marjorie Nawrocki of Copper Pot Cuisine File