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

Related recipes