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Curried Red Lentil and Spinach Soup

red-lentil-spinach

This is a very hearty, tasty, healthy, and simple dish. When I say simple, I MEAN simple. I found this one in a 5-ingredient recipes book, so it’s also very economical.

1 Tbsp. light olive oil
1 large onion, finely chopped
1 1/2 cups red lentils, rinsed
2 tsp. curry powder
10-oz package frozen chopped spinach, thawed (I used fresh and it turned out great)

1. Heat the oil in a soup pot. Add the onion and saute over medium heat until golden brown.
2. Add the lentils and 6 cups of water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.
3. When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 1/2 cup water. Season with salt and additional curry powder, if desired.
4. 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.

Serves 6, Weight Watchers PPV: 4 per serving

From the healthy kitchen of RecFitter Kimberly Lopez. Read more at learningtolovethekitchen.tumblr.com.