Lentil Soup with Spinach and Tomato

By lindybug

Ingredients

• 1/2 cup lentils
• 4 cups water
• 1/2 lb onions, finely chopped
• 2 tsp minced garlic
• 1 Tbsp olive oil
• 1 tsp curry powder
• 2 (15 oz) cans fat free chicken or vegetable broth
• 2 cups canned crushed tomatoes
• 1 (10 oz) pkg frozen chopped spinach
• 1 tsp sugar
• 1/4 cup chopped parsley
• 1 tsp red wine vinegar

Details

Servings 9

Preparation

Step 1

1. Simmer lentils in water in 5 qt pot, covered, until tender, about 20 min.

2. While lentils are cooking, cook onions and 1 1/2 tsp garlic in oil in a large nonstick skillet over moderate heat, stirring until tender and golden. Stir in curry powder and cook 1 min.

3. Add broth, tomatoes, spinach, sugar and onion mixture to lentils and simmer 10 min. Stir in parsley, vinegar and remaining garlic and bring to a boil. Remove from heat and season with salt and pepper.