CURRIED RED LENTIL & SPINACH SOUP

By BobD

Ingredients

• 6 SERVINGS
• This warming soup freezes nicely.
• 1 tablespoon light olive oil
• 1 large onion, finely chopped
• 14 cups red lentils, rinsed
• 1 to 2 teaspoons good-quality curry powder
• One 10-ounce package frozen chopped spinach, thawed
• Salt to taste

Preparation

Step 1

Heat the oil in a soup pot. Add the onion and saute over medium heat until golden.

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.

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.

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.