i pulled a serving of this soup out of the freezer tonight and quickly remembered how tasty it was. red lentils cook quicker than regular lentils, and have a different texture - something i didn't know when i bought a huge bag of them and attempted to use them in "regular lentil" recipes (fail). now that i'm on to them, i'm always looking for ways to cook them up, and this soup has been my most successful attempt to date.
Red Lentil and Spinach Soup - serves 6-8
prep time: 15mins cook time: 30-45mins
adapted from: Quick Healthy Meals
1 tbsp vegetable oil - i used olive oil, just because
4 green onions, chopped
3 medium carrots, diced
1 medium potato, scrubbed and dice
1 tbsp tomato paste - try to find some without added salt
1 tsp curry powder - mild, thank you very much, but whatever floats your curry boat
2 1/2 cups vegetable stock - i make and freeze my own and plan to post that someday!
2 1/2 cups water
1 cup dried red lentils - rinse them well under cold water
2 cups fresh spinach, stems removed - i used about 1 cup frozen - much quicker
In a large saucepan, heat the oil over medium heat. Add the green onions, carrots, and potato. Cook, stirring occasionally, for about 5 minutes, or until the onions are soft.
Stir in the tomato paste and curry powder. Add the stock, water and lentils. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
Meanwhile, wash and chop the spinach (or skip this step entirely if you're using frozen). If the lentils are tender, add the spinach. Stir to mix and serve (if using frozen, heat thoroughly, then serve).
YUM! so tasty. something made this soup a little sweet, which was a delightful surprise. it freezes and reheats well and is absolutely wonderful with a fresh piece of multi grain bread.
any other red lentil lovers out there? i need some more recipes to try!
1 tbsp vegetable oil - i used olive oil, just because
4 green onions, chopped
3 medium carrots, diced
1 medium potato, scrubbed and dice
1 tbsp tomato paste - try to find some without added salt
1 tsp curry powder - mild, thank you very much, but whatever floats your curry boat
2 1/2 cups vegetable stock - i make and freeze my own and plan to post that someday!
2 1/2 cups water
1 cup dried red lentils - rinse them well under cold water
2 cups fresh spinach, stems removed - i used about 1 cup frozen - much quicker
In a large saucepan, heat the oil over medium heat. Add the green onions, carrots, and potato. Cook, stirring occasionally, for about 5 minutes, or until the onions are soft.
Stir in the tomato paste and curry powder. Add the stock, water and lentils. Bring to a boil, reduce heat, cover and simmer for about 15 minutes.
Meanwhile, wash and chop the spinach (or skip this step entirely if you're using frozen). If the lentils are tender, add the spinach. Stir to mix and serve (if using frozen, heat thoroughly, then serve).
YUM! so tasty. something made this soup a little sweet, which was a delightful surprise. it freezes and reheats well and is absolutely wonderful with a fresh piece of multi grain bread.
any other red lentil lovers out there? i need some more recipes to try!
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