Curried Red Lentil and Spinach Soup

Ingredients

1 tablespoon light olive oil
1 large onion, finely chopped
4 cups red lentils, rinsed
1 teaspoon to 2 good-quality curry powder
package One 10-ounce frozen chopped spinach, thawed
Salt to taste

Preparation

1
Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.
2
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.
3
When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cups water. Season with salt and additional curry powder, if desired.
4
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.

 



Comments

ken's picture

do you mean 4 cups lentils?

About

Recipe by Nava Atlas, www.epicurious.com

Yield:

6.0

Added:

December 6, 2009

Creator:

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