Curried Lentil and Spinach Soup

By Sally Hara, on January 24th, 2011

Ingredients

· 2 Tbls Olive Oil

· 1 1/2 Cups Onion, chopped

· 1 Cup Celery, chopped

· 1 Cup Carrots, chopped & peeled

· 3 Garlic cloves, minced

· 1 Tbls Curry powder (preferably Madras-style)

· 1 Tbls Fresh Ginger, minced

· 1 tsp Ground Cumin

· 1 Bay Leaf

· 1/4 tsp Dried Crushed Red Pepper

· 9 1/2 Cups Water (or more)

· 16-oz. bag Dried Lentils (about 2 1/2 cups)

· 6-oz. bag Baby Spinach Leaves

· 1/2 cup Fresh Cilantro, chopped

· 1/2 cup Plain Nonfat Yogurt

Preparation

1. Heat oil in heavy large pot over medium-high heat.

2. Add next 4 ingredients; sauté until golden, about 10 minutes.

3. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper.

4. Add 9 1/2 cups water and dried lentils; bring to boil.

5. Reduce heat to medium-low and simmer uncovered until lentils are tender, adding more water by 1/2 cupfuls to thin soup, if desired, about 25 minutes.

6. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper.

7. Ladle soup into bowls. Top each serving with spoonful of yogurt.

(Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Re-warm soup over medium heat, thinning with water if desired before serving.)