Curried Red Lentil and Spinach Soup
By: Kate Opatz
Published: Sunday, December 6, 2009 - 1:52am

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.

About


Recipe by Nava Atlas, www.epicurious.com

Comments:
ken

do you mean 4 cups lentils?