Curried Spinach Lentil Soup Food

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CURRIED LENTIL SOUP WITH SPINACH

2010-11-15



Curried Lentil Soup With Spinach image

One of my favorite soups. It's tasty and easy to make. From Williams-Sonoma Collection "Healthy First Courses": For a vegetarian version, replace beef stock with vegetable stock. For a creamier soup, puree half of it in a food processor or blender and stir back into the pot.

Provided by Enduring Gastronomy

Categories     Lentil

Time 55m

Yield 8 cups, 8 serving(s)

Number Of Ingredients 12

Ingredients:

  • 1 1/2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 1 celery, sliced
  • 1 carrot, peeled and quartered lengthwise, sliced
  • 2 garlic cloves, minced
  • 1 bay leaf
  • 6 ounces canned tomatoes, diced with juice
  • 2 teaspoons curry powder
  • 1 1/2 cups brown lentils, picked over and rinsed
  • 6 cups beef stock
  • 1 cup fresh spinach leaves, coarsely chopped
  • salt & freshly ground black pepper

Steps:

  • In a large pot over medium heat, warm olive oil.
  • Add onion, celery, carrot, garlic, and bay leaf. Saute until softened (about 5 minutes).
  • Add tomatoes with juice, curry powder, lentils, and beef stock.
  • Bring to a simmer. Cover partially and cook over medium-low heat until lentils are tender, stirring occasionally (about 30 minutes).
  • Remove and discard bay leaf.
  • Add salt and pepper to taste. Stir to mix well.
  • Place spinach leaves into individual serving bowls.
  • To serve, ladle soup into bowls with spinach.

Nutrition Facts : Calories 178.9, Fat 3.5, SaturatedFat 0.6, Sodium 629.2, Carbohydrate 25.5, Fiber 11.9, Sugar 2.3, Protein 12

CURRIED LENTIL AND SPINACH SOUP

2004-08-20



Curried Lentil and Spinach Soup image

Categories     Soup/Stew     Onion     Yogurt     Curry     Celery     Spinach     Lentil     Carrot     Fall     Simmer     Bon Appétit

Number Of Ingredients 15

Ingredients:

  • 2 tablespoons olive oil
  • 1 1/2 cups chopped onion
  • 1 cup chopped celery
  • 1 cup chopped peeled carrots
  • 3 garlic cloves, minced
  • 1 tablespoon curry powder (preferably Madras-style)
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground cumin
  • 1 bay leaf
  • 1/4 teaspoon dried crushed red pepper
  • 9 1/2 cups (or more) water
  • 1 16-ounce bag dried lentils (about 2 1/2 cups)
  • 1 6-ounce bag baby spinach leaves
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup plain nonfat yogurt

Steps:

  • Heat oil in heavy large pot over medium-high heat. Add next 4 ingredients; sauté until golden, about 10 minutes. Stir in curry powder, ginger, cumin, bay leaf, and dried crushed red pepper. Add 9 1/2 cups water and dried lentils; bring to boil. 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. Add spinach and cilantro; simmer until spinach is wilted, about 5 minutes. Season soup with salt and pepper. (Can be made 1 day ahead. Chill soup uncovered until cold, then cover and keep refrigerated. Rewarm soup over medium heat, thinning with water if desired before serving.)
  • Ladle soup into bowls. Top each serving with spoonful of yogurt.

CURRIED SPINACH AND LENTIL BAKE

2009-04-27



Curried Spinach and Lentil Bake image

Made this yesterday, it was very easy and really tasty. It falls into the minimal ingredients category. From Country Living's shorcuts. The article said that Julia Child once said "frozen spinach is certianly one of the great inventions." Well, whatever!? She said that before they came up with rinsed and bagged spinach. I reduced the oil and used lite coconut milk. A great vegan main dish recipe, or serve it with meat for a really easy home made dinner. Use a pan that's oven-proof for easy clean-up, or if you don't have one, transfer to a baking dish. Note that lentils should be cooked first and spinach thawed and drained.

Provided by Kumquat the Cats fr

Categories     < 60 Mins

Time 50m

Yield 10 serving(s)

Number Of Ingredients 10

Ingredients:

  • 1 cup yellow onion, chopped
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 1 cup basmati rice
  • 2 teaspoons curry powder
  • 1 1/2 teaspoons salt
  • 1 teaspoon fresh ground pepper
  • 2 (10 ounce) packages frozen chopped spinach, thawed and drained of liquid
  • 2 cups brown lentils, cooked
  • 2 (13 1/2 ounce) cans coconut milk

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Cook chopped onion and garlic in olive oil in heatproof skillet over medium-low heat until trnaslucent.
  • Stir in basmati rice, curry powder, salt and pepper and cook two more minutes.
  • Add thawed and drained spinach, cooked lentils and coconut milk. Cover and bake 30-40 minutes.

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