Savory Lentil Vegetable Soup

• 1 medium yellow summer squash, cut into 1/2-inch cubes
• 3 teaspoons vegetable oil, divided
• 2 medium carrots, sliced
• 1 large potato, peeled and cut into 1/2-inch cubes
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon curry powder
• 1/4 teaspoon ground ginger
• 6 cups reduced-sodium chicken broth
• 1-1/4 cups dried lentils, rinsed
• 3 tablespoons no-salt-added tomato paste
• 1 tablespoon cider or red wine vinegar
• 1/2 teaspoon pepper
• 4 cups coarsely chopped fresh spinach

1. In a large saucepan, saute squash in 1 teaspoon oil until crisp-tender. Remove and set aside. Add carrots, potato, onion, garlic and remaining oil to the pan. Cook and stir over low heat for 8-10 minutes. Stir in curry powder and ginger; cook for 1 minute. Add the broth, lentils, tomato paste, vinegar and pepper; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until lentils and potatoes are tender. Add spinach and squash; heat through.

vegetable oil, carrots, potato, onion, garlic, curry powder, ground ginger, chicken broth, dried lentils, nosalt, cider, pepper, fresh spinach

Taken from www.tasteofhome.com/recipes/savory-lentil-vegetable-soup/ (may not work)