Curried Lentil and Spinach Soup Recipe

Name: Curried Lentil and Spinach Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat oil in heavy large pot over medium-high heat.
2
Add next 4 ingredients; saute until golden, about 10 minutes.
3
Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper.
4
Add 9 1/2 cups water and dried lentils; bring to boil.
5
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.
6
Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes.
7
Season soup with salt and pepper.
8
(Can be made 1 day ahead.
9
Chill soup uncovered until cold, then cover and keep refrigerated.
10
Rewarm soup over medium heat, thinning with water if desired before serving.)
11
Ladle soup into bowls.
12
Top each serving with spoonful of yogurt.

315

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 1/2 cups chopped onion, 1 cup chopped celery, 1 cup chopped peeled carrots, and more.

Yes, Curried Lentil and Spinach Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Curried Lentil and Spinach Soup

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