This soup is both comfort food and health food all in one. It is high in fiber, vitamins, and minerals but relies on spices and seasoning from garlic and lemons (rather than lots of sodium and saturated fat) to give it huge flavor.
Ingredients (serves 6)
2 Tablespoons olive oil
1 onion, chopped finely
3 carrots, peeled and chopped
4 stalks celery, chopped
1 teaspoon salt
1/2 teaspoon black pepper
2 Tablespoons curry powder
1/4 teaspoon crushed red pepper
1/4 teaspoon turmeric
4 cloves garlic, minced
2 cups red lentils
10 cups low-sodium chicken or vegetable broth
1 bay leaf
1/4 cup fresh lemon juice
2 cups fresh spinach
In a large pot, heat the olive oil over medium heat. When the oil is shimmering, add the onion, carrots, celery, salt, and pepper and sauté until the vegetables are starting to brown and get tender (about 10 minutes).
Add the curry powder, crushed red pepper, turmeric and garlic and cook one more minute
Stir in lentils, broth, and bay leaf and bring to a boil.
Reduce the heat to low and simmer, uncovered, until the lentils are tender, about 25 minutes.
Stir in lemon juice and spinach. Discard bay leaf. Adjust seasoning with a touch more salt if needed.
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