Savor Episode 54 Lentil Soup with Spinach and Lime
By: Martha Avary
Updated: March 7, 2013
Lentil Soup with Fresh Spinach and Lime
4 servings:
2 cups lentils, rinsed
2 qts chicken or vegetable stock
2 tbsp yellow curry powder
1 tbsp ground cumin
2 tbsp dijon mustard
1 bunch chopped cilantro
4 cups chopped spinach
Salt to taste
2 cups diced onion
Juice from 3 limes
Garnish: baked pita and plain yogurt
Directions:
Bring stock to a boil.
Add lentils.
Bring back to a boil and then turn to simmer. Cover. Cook until soft, about 25 minutes.
Can puree for a smooth look.
Add all other ingredients.
Place back on heat and simmer for another 15 minutes.
Ladle 6 oz of soup in bowl and garnish with baked pita and yogurt.
4 servings:
2 cups lentils, rinsed
2 qts chicken or vegetable stock
2 tbsp yellow curry powder
1 tbsp ground cumin
2 tbsp dijon mustard
1 bunch chopped cilantro
4 cups chopped spinach
Salt to taste
2 cups diced onion
Juice from 3 limes
Garnish: baked pita and plain yogurt
Directions:
Bring stock to a boil.
Add lentils.
Bring back to a boil and then turn to simmer. Cover. Cook until soft, about 25 minutes.
Can puree for a smooth look.
Add all other ingredients.
Place back on heat and simmer for another 15 minutes.
Ladle 6 oz of soup in bowl and garnish with baked pita and yogurt.
