Lentil Soup

(serves 4 – 6)

• 1 1/2 cup (330 g) dried brown or pink lentils, picked over, rinsed, and drained

• 6 cups (1.5 l) chicken, beef, or vegetable stock or prepared broth

• 1 carrot, peeled and thinly sliced

• 1 celery stalk, thinly sliced

• 1 yellow onion, finely chopped

• 1 cup (185 g) canned diced plum (Roma) tomatoes, with juice

• 1 clove garlic, minced

• 1 bay leaf

• 2 tbsp. olive oil

• 2 tsp. curry powder

• 1 lemon, sliced

• 1 cup (60 g) coarsely chopped fresh spinach

• Salt and freshly ground pepper.

1. In a large saucepan over medium heat, warm the oil. Add the onion, celery, carrot, garlic, and bay leaf and sauté until the vegetables are softened, about 5 minutes.

2. Stir in the curry powder and cook until fragrant, about 1 minute.

3. Add the tomatoes and their juice, lentils, stock, and lemon slices. Bring to a simmer over medium-high heat. Reduce the heat to medium-low, cover partially, and cook, stirring occasionally, until the lentils are tender, about 30 minutes. Discard the lemon slices and bay leaf.

4. Just before serving, stir in the spinach, reduce the heat to low, and simmer until the spinach is wilted but still bright green. Season to taste with salt and pepper.

5. Ladle the soup into warmed bowls and serve immediately.

My Tips:

• The resulting amount of soup is for just about 4 persons, therefore it makes more sense to double all the ingredients.

• Half of a lemon can be sufficient for normal amount of soup.

Source: “Soups” Williams – Sonoma kitchen library, (A Weldon Owen Production, 2001)