This warming soup freezes nicely. After eating it for a night or two, freeze some for a rainy day—it’s a treat that is both spicy and soothing.

　　

Ingredients

6 servings

　　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

　　

Step 1

Heat the oil in a soup pot. Add the onion and sauté over medium heat until golden.

　　

Step 2

Add the lentils and 6 cups water and bring to a simmer. Stir in 1 teaspoon curry powder, cover, and simmer very gently for 35 to 40 minutes.

　　

Step 3

When the lentils are mushy, stir in the spinach and check the consistency. If the soup is too thick, add about 4 cup water. Season with salt and additional curry powder, if desired.

　　

Step 4

Simmer for another 5 minutes. If time allows, let the soup stand off the heat for an hour or so to develop flavor. Heat through as needed before serving.

　　

Menu

Step 5

Curried Red Lentil and Spinach Soup (this page)

　　

Step 6

Fresh pita bread

　　

Step 7

Cranberry Slaw (page 37)

　　

Step 8

or

　　

Step 9

Red Cabbage, Carrot, and Apricot Salad (page 37)

　　

Step 10

Baked or microwaved potatoes

　　

nutrition information

Step 11

Calories: 100

　　

Step 12

Total Fat: 2g

　　

Step 13

Protein: 5g

　　

Step 14

Carbohydrate: 14g

　　

Step 15

Cholesterol: 0mg

　　

Step 16

Sodium: 43mg

　　

Nutrition Per Serving

Per serving: 1606.0 calories

　　64.7 calories from fat

　　7.2 g total fat

　　1.1 g saturated fat

　　0.1 mg cholesterol

　　93.4 mg sodium

　　269.8 g total carbs

　　136.7 g dietary fiber

　　9.5 g sugars

　　115.7 g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　From Vegetarian 5-Ingredient Gourmet by Nava Atlas. Copyright (c) 2001 by Nava Atlas. Published by Broadway Books.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).