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Wednesday, February 20, 2013

CURRY LENTIL SOUP WITH POTATOES AND SPINACH

CURRY LENTIL SOUP WITH POTATOES AND SPINACH
© Wes Davis 2013

 Just created this recipe this evening. 

I russet potato – peeled and diced
2 stocks of celery – diced – about 1 cup +/-
1 yellow onion diced
1 carrot peeled and diced
4 cloves of garlic - minced
1 tablespoon of Olive Oil
½ teaspoon ground Cumin
½ - 1 Tablespoon of Madras Curry – or any good curry powder
1 cup of lentils – rinsed and drained
1 cup of vegetable broth
1 bay leaf
2- 3 cups water ( you can also use chicken broth if you like. Use Vegetable broth if you want Vegan)

Fresh or frozen spinach

Put the oil in the bottom of a large stock pot.  Add the veggies and sauté for about 5 minutes or until they begin to soften. 

Add the Cumin and the Curry Powder and stir to coat the veggies.  Cook for another 2 minutes to give the spice time to heat. 

Deglaze with the vegetable broth and then add the lentils, bay leaf and the rest of the water or broth.

Cover and simmer or 3- 45 minutes until the lentils are cooked and soft.  Add the spinach to your liking and cook until it wilts if using fresh.  Or until the frozen is heated through.

Serve with some sourdough bread.