Recipe(tried): Curried Lentil Soup with Tomato and Spinach (crock pot)

Hello all!

Tonight for dinner we had something I have made many times before. Everyone here loves it, and it makes a delicious and healthy light dinner. I served it along with some homemade breadsticks, loaded with garlic and parmesan. There's nothing left but a pile of dishes waiting to be done!

I hope you all enjoy it, we are having a heat wave here, so I made it in the crockpot.

Curried Lentil Soup with Tomato and Spinach
Makes 3 cups, serving 2 at 350 calories each
Easily doubled, which I of course did!

1/3 cup chopped onion
2 tbsp. canola oil
1 garlic clove, minced
1 tsp. fresh ginger root, finely grated
1 1/2 tsp. curry powder
1/2 tsp. ground cumin
1/2 cup lentils, picked over and rinsed (I used yellow split peas, which we prefer)
1 1/4 cups chicken broth
1/2 cup firmly packed, coarsely chopped, stemmed spinach leaves, washed and well drained (I used some spinach from a bag, and chopped it. Doesn't get easier than this, folks!)
1/2 cup canned tomatoes, drained and chopped ( I used diced ones from a tin)
lemon juice, to taste

In a large heavy saucepan cook the onion in the oil over medium heat, stirring, until it is lightly golden.

Add the garlic and ginger root and cook the mixture, stirring for 1 minute. Add the curry powder and cumin, cook the mixture, stirring, for 30 seconds, and add the lentils and 1 1/4 cups water. Bring to a boil and simmer, covered, for 5 minutes.

Add the broth and simmer, covered, for 25 minutes. Stir in the tomatoes and the chopped spinach and simmer the soup, stirring occasionally, for 2 minutes. Season with lemon juice and salt and pepper to taste.

Cheers!

Carolyn!