Sorry I haven’t posted in over a week! Sheesh, what a slacker.
(from Williams-Sonoma Soup)
2 tablespoons olive oil
1 medium yellow onion (finely chopped)
1-3 carrots, scrubbed and sliced
1 celery stalk, sliced
1 clove garlic, minced
Generous tablespoon curry powder
1-2 bay leaves (if desired)
1 14 oz can diced tomatoes, with juice
1 bag (16 oz) dried lentils, rinsed, picked over, and drained
6 cups broth
1 lemon, sliced
1 cup chopped fresh spinach, or 1 1-lb frozen pack
Salt and pepper
Heat olive oil, then add onion, carrot, and celery. Saute until softened (about 5 minutes). Add garlic and saute for one minute more. Add curry powder and cook till fragrant (about 1 minute).
Add tomatoes, juice, bay leaf, lentils, stock to cover, and the lemon slices. Bring to a simmer over medium hight heat. Cover, reduce heat, and cook till lentils are tender, about 30 minutes. Add remainder of stock and heat up. Discard bay leaf and lemon slices.
If using fresh spinach, add just before serving. If using frozen, add at the end and cook for about 2-3 minutes.
Salt and pepper to taste.