Curry and Spinach Lentil Soup

Curry and Spinach Lentil Soup
Authoradmin
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Makes Five, two cup ziplock soup containers

Each Container Counts as 1Protien/1 Veggie/ 1 Starch/ 1 Fat

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Yields5 Servings
 1 cup measuring dry of red split lentils
 3 cups water
 2 cups no salt veggie broth
 2 tsp olive oil
 1 tsp curry powder plus ( more or less depending on your taste)
 2 cups peeled and cubed sweet potato
 freshly ground black pepper to taste
 Mortons light salt to taste
 1 tsp ginger, more or less to your taste.
 1 cup red onion diced
 1 tbsp minced fresh garlic (more or less depending on your taste)
 1 cup sliced Zucchini
 2 tsp toasted sesame seeds
 1 cup spinach
1

Put the lentils in a large pot with 2 cups of water, and 1 teaspoon of curry power. Bring lentils to a boil, then reduce the heat and simmer, covered, for about 10 minutes, until lentils are soft.

2

Meanwhile, heat a large pot over medium heat. Add the oil and sauté the onion and ginger until soft, about 5 mins. Add the sweet potato and leave it on the heat for about 10 minutes to soften slightly, then add the zucchini until soft. Add in pepper, and salt, and stir the veggies to coat.

3

Add the veggie broth and 1 cup of water, bring to a boil, then turn down to simmer and cover. Let the veggies slowly cook for 20-30 minutes, or until the sweet potato is tender.

4

Add the fully cooked lentils and any liquid in the pot to the soup. Add salt, toasted sesame seed and spinach. Stir until spinach is wilted.

5

Remove from the heat, divide into containers when cooled.

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Ingredients

 1 cup measuring dry of red split lentils
 3 cups water
 2 cups no salt veggie broth
 2 tsp olive oil
 1 tsp curry powder plus ( more or less depending on your taste)
 2 cups peeled and cubed sweet potato
 freshly ground black pepper to taste
 Mortons light salt to taste
 1 tsp ginger, more or less to your taste.
 1 cup red onion diced
 1 tbsp minced fresh garlic (more or less depending on your taste)
 1 cup sliced Zucchini
 2 tsp toasted sesame seeds
 1 cup spinach

Directions

1

Put the lentils in a large pot with 2 cups of water, and 1 teaspoon of curry power. Bring lentils to a boil, then reduce the heat and simmer, covered, for about 10 minutes, until lentils are soft.

2

Meanwhile, heat a large pot over medium heat. Add the oil and sauté the onion and ginger until soft, about 5 mins. Add the sweet potato and leave it on the heat for about 10 minutes to soften slightly, then add the zucchini until soft. Add in pepper, and salt, and stir the veggies to coat.

3

Add the veggie broth and 1 cup of water, bring to a boil, then turn down to simmer and cover. Let the veggies slowly cook for 20-30 minutes, or until the sweet potato is tender.

4

Add the fully cooked lentils and any liquid in the pot to the soup. Add salt, toasted sesame seed and spinach. Stir until spinach is wilted.

5

Remove from the heat, divide into containers when cooled.

Curry and Spinach Lentil Soup
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