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Ingredients
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Amt.
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Measure
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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 |
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Steps
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Sequence
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Step
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| | 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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