• Lentil Spinach Soup With Curried Yogurt

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    • 4 c. chicken stock or possibly vegetable stock
    • 1 can lentils liquid removed (19 ounce) or possibly 2 c. cooked
    • 2 stalk celery minced
    • 2 sm onions chopped
    • 2 x cloves garlic chopped
    • 4 c. minced fresh spinach packed (10 ounce bag)
    • 1 Tbsp. lemon juice salt and pepper


    1. (If using dry lentils follow lentil soup recipe except substitute 2/3 c. dry brown lentils for canned lentils and add in 4 c. water with lentils. Cover and cook for 25minutes or possibly till lentils are tender. Complete as in recipe)
    2. In saucepan, bring stock, lentils, celery, onions and garlic to boil; reduce heat, cover and simmer for 5 min. Add in spinach and simmer for 5 min. Add in spinach and simmer for 3 min. Add in lemon juice; season with salt and pepper to taste. (If thicker soup is desired, remove half and puree in food processor or possibly blender; return to saucepan and heat through).
    3. Top with Curried Yogurt. (See recipe)
    4. NOTES :

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