Sarah Dolbow, Pittsville, Maryland, shares a lentil soup recipe that she found in one of her many recipe books, and writes, “It looks strange but is delicious.”
MORE FROM RECIPE BOX:
2 tablespoons olive oil
1/4 sweet onion, chopped
1 celery stalk, chopped
1 carrot, peeled and chopped
1 garlic clove, minced
1 bay leaf
2 teaspoon curry powder
1 can (14 ounces) diced tomatoes with juice
1 1/2 cups dried lentils
6 cups chicken broth or stock
1 lemon, ends removed, cut into slices
1 cup coarsely chopped fresh spinach leaves
Salt and pepper, to taste
In large saucepan, over medium heat, heat oil. Add onion, celery, carrot, garlic and bay leaf, and sauté until vegetables are softened, about 5 minutes. Stir in curry powder and cook until fragrant, about 1 minute.
Add tomatoes and juice, lentils, broth and lemon slices. Bring to simmer over medium-high heat, then reduce heat to medium low, cover partially and cook, stirring occasionally, until lentils are tender, about 30 minutes. Discard lemon slices and bay leaf.
Just before serving, stir in spinach, reduce heat to low and simmer until spinach is wilted but still bright green. (I didn't do this step. I just added the spinach and served it up immediately, I don't think it makes a difference — the spinach is tender anyway and the heat from the soup softens it up on its own). Add salt and pepper to taste.
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