Home Recipes Curried Red Lentil & Spinach Soup Recipe

Curried Red Lentil & Spinach Soup Recipe

Name: Curried Red Lentil & Spinach Soup Recipe
Prep time: 00:15
Cook time: 00:30
Total time: 00:45
Yield: 6
Ingredients: 1 tbsp Becel® Buttery Taste margarine; 1 med Onion; 3 Clove Garlic; 2 tsp Ginger; 1.5 tsp Curry powder; 0.5 tsp Ground Cumin; 1 Carrot; 1 Ribs celery; 1 cup Lentils; 1 carton Reduced sodium chicken broth; 1 cup Regular Water; 2 cups Baby Spinach leaves; 2 tbsp Lemon Juice; 0.25 cup Cilantro

45-minute recipe Serves 6

A hearty soup packed with vegetables! Red lentils have a much shorter cooking time than other lentils, and will begin to break down and thicken the soup nicely while it cooks.

Tip: This soup freezes very well. Make a full batch and save some—it's a spicy and soothing bowl to serve on a wintry day.

45-minute recipe Serves 6

Ingredients

1 tbsp

Margarine

1 med

Onion, diced

Garlic cloves, minced

2 tsp

Minced ginger

1 1/2 tsp

Curry powder

1/2 tsp

Ground cumin

Carrot, diced

Celery rib, diced

1 900-mL carton

Low-sodium chicken broth

1 cup

Dry red lentils, rinsed

1 cup

Water

2 cups

Baby spinach

1/4 cup

Chopped cilantro

2 tbsp

Fresh lemon juice

Directions

Prep: 15-minute | Cook: 30-minute

1
Heat a pot over medium. Add margarine, then onion, garlic and ginger. Cook, stirring occasionally, until onion is tender, about 7 minutes.
2
Add curry powder and cumin. Cook, stirring constantly, 1 minute. Add carrot, celery, broth, lentils and water. Increase heat to high. Bring to a boil, then reduce heat to medium-low. Simmer, covered, until lentils and vegetables are tender, about 20 minutes.
3
Using an immersion blender, blend soup until desired texture. Stir in spinach. Simmer 5 minutes. Stir in cilantro and lemon juice.

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Curried Red Lentil & Spinach Soup Recipe

Ingredients

Directions

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