Curried Red Lentil & Spinach Soup

Curried Red Lentil & Spinach Soup

45-minute recipe Serves 6
This warming soup freezes nicely. After eating it for a night or two, freeze some for a rainy day – it's a treat that is both spicy and soothing.
45-minute recipe Serves 6


Prep: 15-minute | Cook: 30-minute
  • 1

    Melt Becel® Buttery Taste margarine* in large, heavy-duty pot over medium heat and cook onion, garlic and ginger, stirring occasionally, until onion is tender, about 7 minutes. Add curry powder and cumin and cook, stirring constantly, 1 minute. Add carrot, celery, lentils, chicken broth and water. Bring to a boil over high heat. Reduce heat and simmer covered 20 minutes or until lentils and vegetables are tender. Process lentil mixture with hand-held blender** until still chunky. Stir in spinach and simmer 5 minutes. Stir in lemon juice and cilantro. **Or use traditional blender, processing soup in batches. After processing, return soup to pot and continue as above.

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Last updated: October 27th, 2020

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