CURRIED LENTIL SOUP WITH SPINACH

Ingredients

• 2 tablespoons canola oil
• 1 cup finely diced onion
• 2 garlic cloves, peeled and minced
• 1 teaspoon grated ginger
• 2 green chile peppers, such as jalapeño, seeded and minced
• 4 teaspoons Madras curry powder
• 4 1/2 cups chicken stock
• 3/4 cup French green lentils
• Coarse salt
• Freshly ground black pepper
• 4 cups (loosely packed) coarsely chopped spinach
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon chopped cilantro leaves
• 3 tablespoons thinly sliced scallions, white and light green parts only

Instructions

1. Heat the oil in a large, heavy-bottomed pot set over medium heat. Add the onions and cook, with a pinch of salt, until softened but not browned, 4 minutes. Add the garlic, ginger, half the chile, and the curry powder. Cook for 2 more minutes over medium heat. Add the stock and lentils, raise the heat to high, and bring the liquid to a boil. Reduce the heat to low, partially cover the pot, and cook until the lentils are tender, 30 to 40 minutes. Season to taste with salt and pepper.
2. Just before serving, raise the heat and add the spinach. Cook, stirring, until the spinach has wilted, about 1 minute. Stir in the lemon juice (to brighten and focus the flavors) and then add the remaining minced chile.
3. To serve, divide the soup among individual warmed bowls. Sprinkle each serving with cilantro and scallions.

Preparation time: 15 minute(s)
Cooking time: 40 minute(s)

Number of servings (yield): 4

Tags: Alfred Portale, curry, lentil soup, lentils, Simple Pleasures, Soups