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judy-mass

REC: Curried Spinach & Lentil Soup


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jnpottery@gmail.com
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Joined: Dec 10, 2005

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Posted to Thread #22 at 5:35 pm on Dec 10, 2005

This has been a favorite of ours since I first found it in Gail's back in the early days.
Enjoy!

* Exported from MasterCook II *

Curried Spinach And Lentil Soup

Recipe By :Sandy/SF-Gail's Swap
Serving Size : 8 Preparation Time :4:00
Categories : Soups & Stews Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup Lentils -- sorted & rinsed
1 Spanish Onions -- finely chopped
2 Cloves Garlic -- chopped
2 Carrots, Peeled -- diced
1 Stalk Celery -- diced
10 To 12 Cups Low-Salt Chicken Or Vegetable Broth
1 Tablespoon Curry Powder
1 Large Potato, Peeled -- diced
1 10 Oz. Bag Spinach, Washed, Stemmed -- coarsely chopped
1 Tablespoon Red Wine Vinegar
Salt -- to taste

Place lentils, onion, garlic, carrots, celery and 6 cups of broth and curry powder in soup pot and bring to boil. Reduce heat to medium and cook, partially covered, for 2 hours.

Add potato, spinach and 4 cups more broth and cook, uncovered, for 2 hours more.

Add vinegar, and if necessary, more broth. Salt to taste.


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Serving Ideas : Serve with crusty bread for a hearty supper or lunch.

NOTES : I used slightly more than 1 cup of lentils, mixing brown and green types. You can also vary the vegetables used. I increased the amount of celery, and added a parsnip. I also sweat the veggies in a small amount of oil before adding the lentils and broth.
This soup freezes very well, so I usually have a container ready for quick supper.


Every good dish deserves a good pot.


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