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Recipes - Curried Lentil Soup

Recipe Name

Curried Lentil Soup

Submitted by

Guest

Recipe Description

Quantity	0	Quantity Unit		Servings
Prep Time (minutes)	10	Cook Time (minutes)	60	Ready In (minutes)	70

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Ingredients
Amt.	Measure	Ingredient



1	tablespoon	olive oil, extra virgin
1	large	Onion, chopped
1	large (7-1/4" to 8-1/2" long)	Carrots, raw
2	tablespoons	curry powder
15	ounces	diced tomatoes (28 oz can)
1	cup	dry lentils
4 1/2	cups	chicken broth (10.5 ounce can)
1	cup (8 fl oz)	water
1/2	teaspoon	black pepper
1/4	teaspoon	salt
1	package (10 oz)	Spinach, frozen, chopped, thawed and well drained
1	cup (8 fl oz)	Greek Yogurt, plain, low fat

Steps

Sequence	Step

1	Heat olive oil in a large pot over medium-high heat. Cook onion and carrot, stirring occasionally, 5 minutes. Stir in curry powder and cook 1 minute more.
2	Add tomatoes, lentils, broth, water and 1/4 tsp. pepper to pot. Bring to a boil, then partially cover. Reduce heat to medium-low and simmer for 45 minutes or until lentils are tender.
3	In batches, puree soup in a blender until smooth; return to pot and gently reheat. Stir in remaining 1/4 tp. Pepper, salt and kale. Cook minutes or until kale is wilted and tender. Dollop each serving with yogurt.

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