Lentil Soup

Ingredients

2 tablespoon olive oil

1 yellow onion, finely chopped

1 celery stalk, thinly sliced

1 carrot, peeled and thinly sliced

1 clove garlic, minced

1 bay leaf

2 teaspoons curry powder

1 cup canned diced plum tomatoes with juice

1 ½ cups dried brown or pink lentils, picked over, rinsed and drained

6 cups chicken, beef or vegetable stock or prepared broth

1 lemon, sliced

1 cup coarsely chopped fresh spinach

Salt and freshly ground pepper

Directions

In a large saucepan over medium-high heat, warm the oil.

Add the onion, celery, carrot, garlic and bay leaf and saute until the vegetables are softened, about 5 minutes.  Stir in the curry powder and cook until fragrant, about 1 minute.

Add the tomatoes and their juice, lentils, stock and lemon slices.  

Bring to a simmer over medium-high heat.  Reduce the heat to medium-low, cover partially and cook, stirring occasionally, until the lentils are tender, about 30 minutes.  Discard the lemon slices and bay leaf. 

Just before serving, stir in the spinach, reduce the heat to low and simmer until the spinach is wilted but still bright green.  Season to taste with salt and pepper. 

Ladle the soup into warmed bowls and serve immediately. 

Makes 4-6 servings