Cream Of Lentil Soup

• 6 cups reduced-sodium chicken broth or vegetable broth, divided
• 2 cups dried lentils, rinsed
• 1 bay leaf
• 1 whole clove
• 1 medium red onion, chopped
• 2 celery ribs, chopped
• 2 tablespoons butter
• 2 medium carrots, chopped
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon curry powder
• 1/8 teaspoon pepper
• 2 garlic cloves, minced
• 3 cups coarsely chopped fresh spinach
• 2 cups heavy whipping cream
• 1 tablespoon lemon juice
• 1/3 cup minced fresh parsley

1. In a large saucepan, combine the 4 cups of broth, lentils, bay leaf and clove. Bring to a boil. Reduce heat; cover and simmer until lentils are tender, 25-30 minutes.
2. Meanwhile, in a Dutch oven, saute onion and celery in butter until crisp-tender. Add the carrots, salt, sugar, curry powder and pepper; saute until vegetables are tender, 2-3 minutes longer . Add garlic; cook for 1 minute.
3. Drain lentils; discard broth, bay leaf and clove. Add to vegetable mixture. Stir in the spinach, remaining 2 cups broth, cream, lemon juice and parsley; cook over low heat until heated through and spinach is wilted.

chicken broth, dried lentils, bay leaf, clove, red onion, celery, butter, carrots, salt, sugar, curry powder, pepper, garlic, fresh spinach, heavy whipping cream, lemon juice, parsley

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