Lentil lovers will want a second bowl of this nourishing soup with a subtle touch of curry. It looks particularly appealing thanks to the color added by the fresh spinach. —Kim Russell, North Wales, Pennsylvania
Ingredients
- 6 cups reduced-sodium chicken broth or vegetable broth, divided
- 2 cups dried lentils, rinsed
- 1 bay leaf
- 1 whole clove
- 1 medium red onion, chopped
- 2 celery ribs, chopped
- 2 tablespoons butter
- 2 medium carrots, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon curry powder
- 1/8 teaspoon pepper
- 2 garlic cloves, minced
- 3 cups coarsely chopped fresh spinach
- 2 cups heavy whipping cream
- 1 tablespoon lemon juice
- 1/3 cup minced fresh parsley
Directions
- In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes.
- Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer. Add garlic; cook for 1 minute.
- Drain lentils; discard broth, bay leaf and clove. Add lentils to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.
Loading Popular in the Community
Loading Reviews
