Lentil Soup Recipe With Chopped Spinach

Cooking lentils creates a healthy Lentil Soup Recipe including diced tomatoes, broth and lemon and spiced by a bay leaf. Adding chopped spinach at the end adds a touch of green.


| November/December 2013


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.”

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Lentil Soup Recipe With Chopped Spinach

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.







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