Curried Red Lentil and Spinach Soup

• 1 tablespoon light olive oil
• 1 large onion, finely chopped
• 1 1/2 cups red lentils, rinsed
• 1 to 2 teaspoons good-quality curry powder
• One 10-ounce package frozen chopped spinach, thawed
• Salt to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute over medium heat until golden.
3. Add the lentils and 6 cups water and bring to a simmer.
4. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.
5. When the lentils are mushy, stir in the spinach and check the consistency.
6. If the soup is too thick, add about 4 cup water.
7. Season with salt and additional curry powder, if desired.
8. Simmer for another 5 minutes.
9. If time allows, let the soup stand off the heat for an hour or so to develop flavor.
10. Heat through as needed before serving.
11. Curried Red Lentil and Spinach Soup (this page)
12. Fresh pita bread
13. Cranberry Slaw (page 37)
14. or
15. Red Cabbage, Carrot, and Apricot Salad (page 37)
16. Baked or microwaved potatoes
17. Calories: 100
18. Total Fat: 2g
19. Protein: 5g
20. Carbohydrate: 14g
21. Cholesterol: 0mg
22. Sodium: 43mg

light olive oil, onion, red lentils, curry powder, salt

Taken from www.epicurious.com/recipes/food/views/curried-red-lentil-and-spinach-soup-355927 (may not work)